Soft Fig Brown Butter Cookies With Maple Cream Cheese Frosting 11 Steps
Place butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. The butter can burn easily after it foams so watch carefully and be prepared to take off heat. Place in fridge to cool and firm up.
In a pan add dates, sugar, water and salt and cook, stirring constantly until mixture is thick, water has evaporated and it forms a paste. Stir in chopped pecans.
In a stand mixer add your cooled, slightly solidified browned butter, and mix until light and fluffy.
Add eggs and vanilla and beat until thoroughly mixed. Add flour, cardamom, nutmeg, cinnamon, baking soda and salt and mix well. Refrigerate for about one hour in fridge.
After your dough has chilled, roll on a floured surface into a rectangle that is about a centimetre and a half. Spread the date mixture evenly over the dough. Try not to press too hard to disturb the dough underneath.
Roll up the dough, brush off any excess flour and refrigerate the roll for half an hour.
Preheat oven to 350°F.
When chilled, use a serrated knife cut into 1/4 inch rolls and place on a a baking sheet lined with parchment paper and bake at 350°F for 12 minutes or until puffy and lightly brown near the bottom.
Allow to cool, store in an airtight container and allow cookies to mature for at least 4 hours. This enhances flavour and texture of cookies.
In the meantime prepare icing. Mix butter, cream cheese, maple syrup, icing sugar, vanilla and salt in a bowl using a whisk until there are no lumps. To firm up or loosen you can heat in microwave in increments of 5 seconds or place in fridge.
After letting cookies rest, place icing in a Ziplock bag and cut a small hole at one corner and decorate cookies.