e soft.
(The original recipe says to knead the mixture
ide strips. Place roll of fig filling in center of strip
dded to the ground fig mixture. After the fig mixture is ground
ngle into 1\" pieces. Place cookies on non-stick cookie sheets
f butter, cinnamon, and crumbled fig cookies; mix well and set aside
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. ...
ver bake!
Let the cookies cool completely.
To make
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.
Make cookies.
When dough is shaped into balls, roll in granulated sugar.
Place on cookie sheet (do not flatten).
Bake at 375\u00b0 for 12 to 15 minutes.
og into desired shape. Place cookies on the prepared baking sheet
Spoon 1tsp of toffee onto the bottom of 12 cookies, spread to level, but leave a gap around the edge.
Place slices of banana over the toffee, if your banana is big enough, you'll only need 1 slice per cookie, if not put a couple of slices on to cover the cookie.
Take one of your plain cookies and sandwich together with the banana covered one; repeat until you have 12 sandwich cookies.
Drizzle some extra toffee sauce on the top and dig in!
Due to the fresh banana in this recipe, the sandwich cookies are best eaten the same day.
n the preheated oven until cookies are crisp around the edges
Prepare and chill dough for Basic Sliced Cookies as directed.
5 minutes or until the cookies just begin to brown. Remove
Prepare dough for Basic Sliced Cookies as directed, except reduce flour to 2 1/2 cups and mix in cocoa powder with the sugar. Shape and chill as directed.
efore end of churning, add cookies, nuts and glace ginger; churn