Gluten-Free Fig Cookies
By: Carlo Powe-Crawford
Published: Monday, March 29, 2010 - 12:59am

Ingredients




1/2 pound dried figs, quartered
1 cup pomegranate juice
1/4 cup lemon juice
1/2 cup unsalted butter, softened
1/2 cup each sugar and packed brown sugar
1 egg
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

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. 5 Bake for 15 to 18 minutes or until edges are golden. Cool 10 minutes; remove from pan to a wine rack. Cool completely. Cut each in half lengthwise; cut width-wise into slices. Store in an airtight container.

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.