For cookie dough, sift flour, baking
inger until combined. Let stand for 15 mins. Pour through a
Wrap in plastic wrap. Chill for 30 mins.
Preheat oven
For cookie dough:
Combine flour,
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.
Place ground meat in pot, add oil, garlic powder, salt and pepper.
Brown ground meat.
Add beans and tomatoes.
If making mexican add chili powder.
Simmer for 1 hour.
Top with either sour cream for mexican or parm cheese for italian.
dded to the ground fig mixture. After the fig mixture is ground
FIG FILLING:
Remove stems from
f butter, cinnamon, and crumbled fig cookies; mix well and set aside
age but from another recipe in this book for \"Cheap Cream Cake
ngle into 1\" pieces. Place cookies on non-stick cookie sheets
baking sheet.
Bake for about 20 minutes, or until
wo pieces, wrap and refrigerate for about 2 hours or until
hinner dough results in dry cookies.
Cut out flowers or
Whisk the eggs and milk together in a large bowl, then stir in the melted butter and the cookie mix in a jar. Stir well to make a soft dough. Cover and leave to rest for 30 mins.
Preheat the oven to 375\u00b0F. Divide and roughly shape the mixture into 14 circles, well-spaced on a large greased baking sheet. Bake for 14-16 mins until just golden. Leave on the baking sheet for 5 mins then transfer to a wire rack to cool completely.
Soak figs and raisins in water overnight (cover fruit).
Drain and reserve liquid.
Put in food chopper or processor and chop. Transfer to kettle; add honey and juice and let cook for at least 1/2 hour.
Watch carefully and add some of the reserved juice if necessary.
Add almonds.
Roll out dough.
Starting at one end, put a line of figs about 1 1/2-inches; fold over and cut, then start another row.
Cut roll into squares of desired size.
Bake in 350\u00b0 oven for about 20 minutes.
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.
illing may be refrigerated for up to 4 days;
ep for six months without refrigeration.
For each batch of cookies
VERBAKE. Overbaking cause dry, hard cookies.
Carefully remove to rack