fig, pecan and white chocolate cookies
24 Sept 2012
Last Friday we had yet another farewell morning tea. I decided to whip up some cookies using this recipe for white chocolate, cranberry and macadamia cookies but tried out a new combination of fruit and nuts.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdb7J_TxZ6Hfr7NkQ3goy032Elob0IK-AB8VtjW4MQDTqBxQZNE66A1L5kN49c1kuRoYZj5eSxEJTBjN3D3gOh3z2AIu4xBujsh2H4mQbbHwttpi5UeWTJu-59ZBOGSei3XIYD0w/s1600/blog-1.jpg)
This is my 'go to recipe' whenever I need to whip up some cookies. Instead of the macadamias and cranberries, I substituted equal quantities of toasted pecans and chopped soft figs.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis538kGUrySXSD0ZudREEsE6rzSVHr6uZVwcA0soimkHcVS6DVEA3icafWl7MUeYFtI5y7sOLqOKTL33tWC3BCaJNdo4OWiEFuFOBhjxnQYqZeSZq2ThFE1IRhaAYjhvqibQ_tMg/s1600/blog-2.jpg)
I normally bake a few cookies day 1, then store the rest of the dough in the fridge or even in the freezer for a few more days.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5XT27LCuz6oQIAFJHj2mol1hgSmlVrkA20RA4EduHxIImnMuhTJFsOKgQEXbZesiQH8CrFPVM795APOrNwS7RyRDmSf4_lYgG9z7MdQq4xLL8qmA8_31i3JOiGBDBLbbp6-ekhQ/s1600/blog-4.jpg)
The cookie dough undergoes a transformation after a few days. When you bake the older dough, the cookies are much flatter but more crisp and sometimes I prefer them that way.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg02t0dZaAEcNWmvglDjA3UH4Xx_0Gt5p8OngVGZb0lXGH0si8MiKV37vRo0ZqhwzHHw8uhyucXSBc5a2rHQmXJbgZ1GWwCiaeAJ1ugm4kdNp4mc_DIsSVH2wuHVh8FM20IyhkNbw/s1600/blog-3.jpg)
Despite being stored in an airtight jar, these cookies do soften so it you like your cookies crisp you'll need to reheat them for a few minutes before eating. That's if you can keep your hands off them for that long! I really liked the combination of flavours and I'll certainly be making these cookies again.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYSE58e0qP5ebY4HcU1iyC4NMlSGk6-rTE4dNCNpLliADPlQgM9MyQ3hiyH52jYQGMWdWR1OZGXEDgKifJlFj6lgiTMwUM8IFWue64757ZeF0eJqOovUN6NN3UiTHf0jJoBAv89w/s1600/blog-5.jpg)
I'm about to head off on my travels, so I'm not sure when I'll be able to blog next. So until the next post, keep well.
Jillian
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdb7J_TxZ6Hfr7NkQ3goy032Elob0IK-AB8VtjW4MQDTqBxQZNE66A1L5kN49c1kuRoYZj5eSxEJTBjN3D3gOh3z2AIu4xBujsh2H4mQbbHwttpi5UeWTJu-59ZBOGSei3XIYD0w/s1600/blog-1.jpg)
This is my 'go to recipe' whenever I need to whip up some cookies. Instead of the macadamias and cranberries, I substituted equal quantities of toasted pecans and chopped soft figs.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis538kGUrySXSD0ZudREEsE6rzSVHr6uZVwcA0soimkHcVS6DVEA3icafWl7MUeYFtI5y7sOLqOKTL33tWC3BCaJNdo4OWiEFuFOBhjxnQYqZeSZq2ThFE1IRhaAYjhvqibQ_tMg/s1600/blog-2.jpg)
I normally bake a few cookies day 1, then store the rest of the dough in the fridge or even in the freezer for a few more days.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5XT27LCuz6oQIAFJHj2mol1hgSmlVrkA20RA4EduHxIImnMuhTJFsOKgQEXbZesiQH8CrFPVM795APOrNwS7RyRDmSf4_lYgG9z7MdQq4xLL8qmA8_31i3JOiGBDBLbbp6-ekhQ/s1600/blog-4.jpg)
The cookie dough undergoes a transformation after a few days. When you bake the older dough, the cookies are much flatter but more crisp and sometimes I prefer them that way.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg02t0dZaAEcNWmvglDjA3UH4Xx_0Gt5p8OngVGZb0lXGH0si8MiKV37vRo0ZqhwzHHw8uhyucXSBc5a2rHQmXJbgZ1GWwCiaeAJ1ugm4kdNp4mc_DIsSVH2wuHVh8FM20IyhkNbw/s1600/blog-3.jpg)
Despite being stored in an airtight jar, these cookies do soften so it you like your cookies crisp you'll need to reheat them for a few minutes before eating. That's if you can keep your hands off them for that long! I really liked the combination of flavours and I'll certainly be making these cookies again.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYSE58e0qP5ebY4HcU1iyC4NMlSGk6-rTE4dNCNpLliADPlQgM9MyQ3hiyH52jYQGMWdWR1OZGXEDgKifJlFj6lgiTMwUM8IFWue64757ZeF0eJqOovUN6NN3UiTHf0jJoBAv89w/s1600/blog-5.jpg)
I'm about to head off on my travels, so I'm not sure when I'll be able to blog next. So until the next post, keep well.
Jillian