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Page 2: Citrus-Kissed Fig Thumbprints


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Citrus-Kissed Fig Thumbprints

Sugar cookies go sophisticated with the addition of lemon and orange peel and fig preserves. For that extra touch of sparkle, sprinkle the center with coarse sugar—try the flavored ones from Essential Cane, a Nibble Top Pick of the Week.


  • 1 pouch (1 lb 1.5 oz) sugar cookie mix
  • 3 tablespoons all-purpose flour
  • 1/2 cup butter or margarine, melted
  • 1 teaspoon grated lemon peel
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon vanilla
  • 1 egg
  • 1/3 cup fig preserves
  • 1 teaspoon coarse sugar, if desired


  1. Heat oven to 375°F. In large bowl, stir cookie mix, flour, melted butter, lemon peel, orange peel, vanilla and egg until soft dough forms.
  2. Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about ¼ teaspoon preserves into each indentation.
  3. Bake 7 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to wire rack. If desired, sprinkle with coarse sugar. Cool completely. Store tightly covered at room temperature.



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Recipes courtesy Betty Crocker. All other material

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