These delights feature a rich blend of sweet, chewy figs and crunchy pecans, all nestled within a buttery cookie base.The easy scoop-to-swirl technique creates a uniquely eye-catching cookie that instantly elevates your baking repertoire.Fig-Pecan Cookies Print Recipe Pin Recipe Makes about 24 cookies Ingredients  1 cup (227 grams) unsalted butter, softened¾ cup (150 grams) granulated sugar¾ cup (165 grams) firmly packed light brown sugar2 large eggs (100 grams), room temperature2 teaspoons (8 grams) vanilla extract2¾ cups (344 grams) all-purpose flour1 teaspoon (3 grams) kosher salt¾ teaspoon (3.75 grams) baking powder¼ teaspoon (1.25 grams) baking soda½ cup (57 grams) chopped toasted pecans½ to ¾ cup (160 to 240 grams) fig preserves, dividedGarnish: flaked sea salt InstructionsLine a baking sheet with parchment paper.In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl.

Add eggs, one at a time, beating well after each addition.Beat in vanilla.In a medium bowl, whisk together flour, kosher salt, baking powder, and baking soda.With mixer on low speed, gradually add flour mixture to butter mixture, beating until just combined.

Add pecans, beating until just combi

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