These are super indulgent cookies -- soft, chewy, and fruity, with creamy white chocolate chips. Heavenly. Try to buy soft, dried figs as they are the easiest to bake with. If, however, you can only find tougher dried figs, you will have to cut off their hard stalks before you add them to cookie dough.

Ingredients

• 2 tbsp unsalted butter, at room temperature
• 1/3 cup plus 1 tbsp sugar
• A few drops of pure vanilla extract
• 1 egg
• 1/2 cup soft, dried figs, chopped
• 1/3 cup chopped white chocolate (or use chips)
• 1 cup all-purpose flour
• 1-1/2 tsp baking powder

Directions
1 Preheat the oven to 325F.

2 Cream the butter and sugar in a mixing bowl until light and fluffy. Add the vanilla and egg and mix well. Stir in the figs and chopped chocolate. Mix the flour and baking powder together in a separate bowl, then gently fold into the wet ingredients.

3 Take a generous teaspoon of the cookie dough and place on one of two baking sheets lined with parchment paper. Flatten slightly, then repeat with the remaining dough, spacing the dough balls well apart as they will spread when they are baking.

4 Bake in the preheated oven for about 25 minutes, or until the cookies are pale gold. Remove from the oven and let cool for a few minutes. Store in an airtight container for up to one week.

Makes about 15 cookies.

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Excerpted from Popina Book of Baking. Copyright © 2010 by Isadora Popovic. Excerpted by permission of Filipacchi Publishing a division of Hachette Filipacchi Media U.S., Inc. All rights reserved.