Earlgrey Fig Cheese Cookies: Revealing a Cherished Cookie Recipe

In a bowl, combine the cream cheese and sugar powder. Mix well by hand or with a tool until smooth.

Divide the cream cheese mixture into 7 portions, about 25g each, and roll them into balls.

Place the cream cheese balls on a tray and chill them. If using soon, put them in the freezer for a short while. If using the next day, store them in the refrigerator.

Remove the hard stems from the dried figs and chop them into your desired size.

Soak the chopped figs in rum, wine, or water for 15-20 minutes to soften them. This will enhance the flavor.

In a large bowl, combine cold, cubed unsalted butter, salt, and brown sugar.

Using a hand mixer, cream the butter and sugar. Start on low speed to incorporate, then increase to high speed and mix until well combined.

Add one cold egg to the mixture and beat on high speed for 30-40 seconds until incorporated.

Sift the cake flour, all-purpose flour, baking powder, and baking soda into the bowl. Add the Earl Grey tea leaves.

Using a spatula, mix until the flour is mostly incorporated, then add the drained soaked figs, white chocolate, and roasted pecans.

Continue mixing with the spatula until all ingredients are evenly distributed and a cohesive dough forms.

Take the chilled cream cheese balls out of the freezer/fridge. Portion the cookie dough into 70g pieces.

Flatten a piece of dough in your palm, place a cream cheese ball in the center, and wrap the dough around it, leaving the top of the cream cheese exposed.

Place the formed cookies on a baking sheet lined with a silicone mat. Gently press down on the top of each cookie, focusing on the cream cheese part, without pressing too hard.

Decorate the tops of the cookies with additional pecans and fig pieces for a more appealing look.

Chill the shaped cookies in the refrigerator for at least 1 hour, or up to a full day, to allow the dough to rest.

Bake the cookies in a preheated oven at 170-180°C (338-356°F) for 16 minutes. Oven temperatures may vary, so adjust accordingly.

After baking, let the cookies cool on the hot baking sheet for 10 minutes. Do not move them immediately as they will be very soft.

After 10 minutes, carefully transfer the cookies to a wire rack to cool completely.