Gluten-Free Fig Cookies
TOTAL TIME: Prep: 30 min. + chilling Bake: 15 min. + cooling
YIELD: 3 dozen.
These special cookies definitely don’t taste gluten-free. For added appeal, I soak the figs overnight in a mixture of port and pomegranate juice. Twinkle30 - Tasteofhome.com community
Ingredients
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1/2 pound dried figs, quartered
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1/2 cup pomegranate juice
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1/2 cup port wine or additional pomegranate juice
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1/4 cup lemon juice
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DOUGH:
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1/2 cup unsalted butter, softened
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1/2 cup sugar
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1/2 cup packed brown sugar
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1 large egg, room temperature
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2 tablespoons molasses
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1 teaspoon vanilla extract
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1 cup sorghum flour
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1 cup brown rice flour
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1/2 cup tapioca flour
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1 teaspoon baking powder
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1 teaspoon ground nutmeg
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3/4 teaspoon salt
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1/2 teaspoon baking soda
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1/2 teaspoon xanthan gum
Directions
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1.
Place figs in a small bowl. Add the pomegranate juice, wine and lemon juice. Cover and refrigerate for 8 hours or overnight. Drain, reserving 1/4 cup juice. Transfer figs and reserved juice to a small food processor; cover and process until a thick paste is formed. Set aside.
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2.
In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the egg, molasses and vanilla. Combine the flours, baking powder, nutmeg, salt, baking soda and xanthan gum. Gradually add to creamed mixture and mix well. Divide dough into 4 portions; cover and refrigerate for 1 hour.
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3.
Roll out each portion between 2 sheets of waxed paper into a 9x4-in. rectangle. Transfer 2 rectangles to a parchment-lined baking sheet; remove waxed paper. Spread reserved fig mixture evenly over both rectangles to within 1/2 in. of edges. Top with remaining crust; remove waxed paper. Using a fork, crimp edges to seal.
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4.
Bake at 350° until edges are golden brown, 15-18 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Transfer to a cutting board. Cut each in half lengthwise; cut widthwise into slices. Store in an airtight container.
Nutrition Facts
1 cookie: 105 calories, 3g fat (2g saturated fat), 13mg cholesterol, 83mg sodium, 19g carbohydrate (10g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
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