Gluten-Free Fig Cookies
Ingredients
1/2 pound dried figs, quartered
1 cup pomegranate juice
1/4 cup lemon juice
1/2 cup unsalted butter, softened
1 egg
2 tablespoons molasses
1 teaspoon vanilla extract
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
Preparation
1
Preheat oven to 350 degrees.
2
Place first three ingredients in a bowl; toss. Refrigerate overnight. Drain, reserving 1/4 juice. Transfer figs and reserved juice to a small food processor; cover and process until a thick paste forms. Set aside.
3
Cream butter and sugars until light and fluffy. Beat in egg, molasses and vanilla. Combine the remaining ingredients except fig mixture. Gradually add to creamed mixture; mix well. Divide dough into four portions; cover and refrigerate.
4
Between two sheets of waxed paper, roll each portion into a 9 inch x 4 inch rectangle. Transfer two rectangles to a parchment paper lined baking sheet; remove waved paper. Spread reserved fig mixture evenly over both rectangles to within 1/2 inch of edges. Top with remaining dough; remove waxed paper. Using a fork, crimp edges to seal.
Tools
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About
When you can bake gluten-free baked goods and like them, you'll find that you will eat as many of the same types of dessert as everyone else. You've found the best gluten-free fig cookie recipe ever! Now you can bake one of the best tasting gluten-free cookie dessert recipes around. Gluten-free is not so bad. Gluten-free cooking really can be fun.
Yield:
3.0 dozen
Added:
Monday, March 29, 2010 - 12:59am
