Bring Us Some Figgy Pudding Cookies

Whenever I sang about “Figgy Pudding” as a child, I pictured this:

I know – the dish the Brits were referring to is less custard, more cake-like, filled with dried fruits and booze…but I’m an American. So I’m reinterpreting things a little.

Behold! I created – and I’m not exaggerating – one of the best cookies I’ve EVER eaten. Inspired by the U.S. 50′s housewife, I wondered what would happen if I combined a pudding cookie with my favorite dried fruit???

Answer: A new Christmas classic.

Figgy Pudding Cookies (makes about 32)

• 1 cup flour
• 1 4-serving size package of Instant Vanilla Pudding
• 1/2 cup butter
• 1/2 cup brown sugar
• 1 teaspoon baking soda
• 1 egg + 1 egg white
• Chopped figs and Dark Chocolate – as much or as little as you’d like

Using a hand mixer, beat the butter in a large bowl and add the brown sugar, then the baking soda, then the egg/egg white. Add the flour/pudding mix in small batches, making sure to stir it first so you’re not covered in powder (Thank you Sandra Lee, for that tip).

Chop up some dried mission figs…

…and chocolate (I used Ghiradelli’s Intense Dark)

Fold them into the batter

I always think there’s not going to be enough, but this rolled into 32 balls…

…some more chunk-filled than others

Place in a 350-degree oven for 14-16 minutes, until brown but still chew-y – rotating once halfway.

While those baked, I “cleaned”

(By far the best part about baking.)

Once every extra bit of batter had been scraped and consumed, the cookies were done!

If you like Fig Newtons…

…and Chocolate Chip Cookies…

…you will SING when you eat these!

I sampled a particularly gooey one

MERRY CHRISTMAS!!!

Now bring us some figgy pudding cookies…

…oh, bring us some figgy pudding cookies…

…oh, bring us some figgy pudding cookies…

…and a cup of good cheer!

(We won’t go until we’ve got some…)