1/2 cup unsalted butter, melted
3/4 cup packed brown sugar
1/2 cup sugar
2 large eggs
2 tablespoons heavy whipping cream
1 teaspoon lemon zest
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup dried figs, finely chopped
1 cup white baking chips, divided
3/4 cup chopped walnuts
1. Cream butter and sugars until light and fluffy. Beat in eggs, cream, lemon peel and vanilla. In a separate bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in figs, 3/4 cup baking chips and walnuts. Refrigerate, covered, at least 2 hours.
2. Preheat oven to 350°. Drop by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until bottoms are lightly browned, 8 to 10 minutes. Remove to wire racks to cool completely.
3. In a microwave, melt remaining chips; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min./batch + cooling
YIELD: about 3 dozen.
1 cookie: 132 calories, 6g fat (3g saturated fat), 20mg cholesterol, 53mg sodium, 18g carbohydrate (13g sugars, 1g fiber), 2g protein.