Cardamom has a flowery sweetness a little like ginger and is a favorite spice in Scandinavian and Indian recipes. If you don’t have cardamom substitute about half as much ground ginger for this recipe.
Prep time: 20 minutes
Chill time: 30 minutes
Bake time: 10 to 12 minutes
Ingredients
1 cup butter, softened
1 cup powdered sugar
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1-1/2 teaspoons grated lemon zest
1 package (6-ounces) Sun-Maid Calimyrna Figs, stems trimmed
1/4 cup granulated sugar
3/4 teaspoon ground cardamom
1/4 cup water
Directions:
COMBINE butter, both sugars, egg and vanilla in a large bowl.
BEAT with electric mixer until smooth.
MIX in flour, baking soda and lemon zest.
PLACE dough on an 18-inch long piece of plastic wrap.
PAT into a 5x7x1-inch thick rectangle.
WRAP and refrigerate 30 minutes or until firm.
CHOP figs into approximately 1/4-inch pieces.
MIX figs, sugar, cardamom and 1/4 cup water in a small saucepan.
BRING to a boil.
COVER and simmer over medium heat until water is absorbed, about 5 minutes.
COOL.
ROLL dough on plastic wrap with a lightly floured rolling pin, to a 10x15x1/4-inch rectangle.
SPREAD fig mixture over dough (layer will be thin), leaving 1 inch along one long edge uncovered. Starting at filled long edge, use plastic to help roll dough into a log.
WRAP roll in plastic.
FREEZE until firm, about 1 hour, or up to 2 months well-wrapped.
PREHEAT oven to 350 F.
CUT roll into 1/4-inch thick slices.
PLACE on parchment lined or lightly greased baking sheet.
BAKE 10 to 12 minutes until edges are lightly browned.
COOL on pan 2 minutes.
TRANSFER cookies to wire rack to cool completely.
STORE in airtight container up to 2 weeks.
Makes about 36 cookies.
|
