fig, pecan and white chocolate cookies

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.

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.

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.

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.

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.

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.




  1. Juliana3:46 pm

    Safe travels, Jillian. I'm looking forward to hearing about your trip.

    1. Thanks Juliana. Arrived last night in Montreal after a 29 hour journey. Planning to go out exploring with my camera in a few hours time,


  2. Hi! I found your blog through Pinterest, a photo of kaffir lime tarts-- but it linked to your general blog page and not the tart page. Help, how can I find your tarts? Btw, you know through blogger you can add a "search box" where someone can type in what they are looking for and find it on your blog specifically :) (through "layout" page I believe you can add this). Anyway, I just moved back to the US after living in Sydney for 5 years-- miss it and hope things are well on that side of the pond!


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