Gluten Free Fig Cookies Recipes

GLUTEN-FREE FIG COOKIES

Gluten-Free Fig Cookies image

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

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 3 dozen.

Number Of Ingredients 19

Ingredients

1/2 pound dried figs, quartered
1/2 cup pomegranate juice
1/2 cup port wine or additional pomegranate juice
1/4 cup lemon juice
DOUGH:
1/2 cup unsalted butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg, room temperature
2 tablespoons molasses
1 teaspoon vanilla extract
1 cup sorghum flour
1 cup brown rice flour
1/2 cup tapioca flour
1 teaspoon baking powder
1 teaspoon ground nutmeg
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum

Steps:

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., 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., 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 dough; remove waxed paper. Using a fork, crimp edges to seal., 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 : Calories 105 calories, Fat 3g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 83mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

FRESH FIG COOKIES

Fresh Fig Cookies image

A good moist cookie.

Provided by Pat Kersteter

Categories Desserts Fruit Dessert Recipes Fig Dessert Recipes

Yield 18

Number Of Ingredients 10

Ingredients

1 cup white sugar
½ cup shortening
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cloves
1 cup chopped fresh figs
½ cup chopped walnuts

Steps:

Preheat oven to 350 degrees F (180 degrees C).
Cream sugar and shortening and add beaten egg.
Sift dry ingredients and blend with creamed mixture. Fold in figs and nuts.
Drop by spoonfuls on greased sheet. Bake for 15 to 20 minutes.

Nutrition Facts : Calories 176.2 calories, Carbohydrate 24 g, Cholesterol 10.3 mg, Fat 8.3 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 1.7 g, Sodium 166.1 mg, Sugar 12.7 g

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