Average Rating: 4TOTAL TIME: Prep: 30 min. + chilling Bake: 15 min. + cooling
YIELD: 3 dozen.Ingredients
- 1/2 pound dried figs, quartered
- 1/2 cup pomegranate juice
- 1/2 cup port wine or additional pomegranate juice
- 1/4 cup lemon juice
DOUGH:- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 large egg, room temperature
- 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
Instructions
- 1. Place figs in a small bowl. Add the pomegranate juice, wine and lemon juice. Cover and refrigerate for 8 hours or overnight. Drain, reserving 1/4 cup juice. Transfer figs and reserved juice to a small food processor; cover and process until a thick paste is formed. Set aside.
- 2. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the egg, molasses and vanilla. Combine the flours, baking powder, nutmeg, salt, baking soda and xanthan gum. Gradually add to creamed mixture and mix well. Divide dough into 4 portions; cover and refrigerate for 1 hour.
- 3. Roll out each portion between 2 sheets of waxed paper into a 9x4-in. rectangle. Transfer 2 rectangles to a parchment-lined baking sheet; remove waxed paper. Spread reserved fig mixture evenly over both rectangles to within 1/2 in. of edges. Top with remaining dough; remove waxed paper. Using a fork, crimp edges to seal.
- 4. Bake at 350° until edges are golden brown, 15-18 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Transfer to a cutting board. Cut each in half lengthwise; cut widthwise into slices. Store in an airtight container.
Nutrition Facts
1 cookie: 105 calories, 3g fat (2g saturated fat), 13mg cholesterol, 83mg sodium, 19g carbohydrate (10g sugars, 1g fiber), 1g protein.
Diabetic Exchanges: 1 starch, 1/2 fat.
