f butter, cinnamon, and crumbled fig cookies; mix well and set aside
e soft.
(The original recipe says to knead the mixture
ide strips. Place roll of fig filling in center of strip
ngle into 1\" pieces. Place cookies on non-stick cookie sheets
FIG FILLING:
Remove stems from
In a food processor, combine figs, raisins, pecans, honey, lemon zest and lemon juice. Process with 1 tbsp water to make a spreadable consistency. Set aside.
Cream butter, sugar and vanilla together until light and fluffy. Beat in egg. Sift together flour, cornstarch and baking powder then fold in along with enough milk to form a soft dough. Wrap in plastic wrap. Chill for 30 mins.
Preheat oven to 350\u00b0F. Lightly grease and line a 7x11 inch rimmed baking pan with parchment paper. Roll out 1/2 the dough and use to line prepared pan. ...
Blend well, mashing the cookies.
Fold in 3 stiffly beaten egg whites and pour into a quart and a half greased baking dish. Place dish in pan of hot water and bake 50 minutes at 375\u00b0. Serve warm or cold with whipped topping or ice cream.
Preheat oven to 375 degrees F (190 degrees C).
Cream together shortening, eggs, sugar, and vanilla. Sift flour, soda, and baking powder. Add to egg mixture.
Grease a small cookie sheet with shortening. Pour 1/2 of the dough into pan and spread.
Pour fig preserves over the dough and gently spread. Drop rest of dough over figs. Place in oven. When mixture starts to melt and gets soft, spread the top. Bake for 40 minutes. Cool and then cut into 24 bars.
Preheat the oven to 375\u00b0F.
If necessary, soak the figs in boiling water for a few minutes to soften them.
Drain them and chop them when cool enough to handle.
Cream the butter and brown sugar.
Beat in the egg and milk.
Mix the dry ingredients.
Stir them in, with the chopped figs.
Scoop out onto lightly buttered cookie sheets, and press down lightly with a wet fork.
I use a small melon baller for evenly sized cookies.
Bake for 10 minutes or until firm and lightly browned.
Sift together flour, salt,baking soda, cinnamon and allspice set aside
Combine shorting and sugar: add eggs and vanilla.
Add flour mixture and blend until smooth.
Add fig preserves.
Drop by by teaspoon onto well greased cookie sheet.
Bake 8 to 10 min at 350\u00b0F.
efore end of churning, add cookies, nuts and glace ginger; churn
dded to the ground fig mixture. After the fig mixture is ground
This is a very easy recipe. Simply add the olives, dried figs (softened - microwave them with a bit of water), and capers in a food processor. Add the anchovy paste, garlic, and fresh herbs. Pulsate until semi pureed, but still chunky.
nches long.
Divide the fig filling among the strips of
Combine whipping cream, sugar and vanilla extract and beat with an electric mixer on medium speed until soft peaks form. Cut bananas and fig cookie bars into small squares. Combine all ingredients, cover and refrigerate for at least 4 hours or overnight. Enjoy!
his page but from another recipe in this book for \"Cheap
eanwhile, for the filling and cookies: Preheat the oven to 350
s fine for this.
Fig Sauce -- Take 1/2 of
coa powder. As with all cookies, it's the taste
ake the FIGS: Thread 4 fig halves lengthwise on each skewer