- 1 cup [250 mL] dried figs
- 1/2 cup [115 g] unsalted butter
- 2 eggs
- 3/4 cup [190 mL] honey
- 2 tablespoons [30 mL] milk
- 3 cups [420 g] sifted whole wheat pastry flour
- 3 teaspoons [15 mL] baking powder
- 1/2 cup [125 mL] grated or flaked coconut
- 1 teaspoon [5 mL] lemon extract
- 5 tablespoons [75 mL] grated orange rind
- Oil
- Cold water
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- Preheat oven to 400°F [200°C].
- Line a cookie sheet with wax paper; oil wax paper.
- Arrange figs into a heavy casserole; cover figs with cold water.
- Bring to a boil; simmer for 10 minutes.
- Drain and dice figs.
- Using an electric mixer, cream unsalted butter until light and creamy; remove butter from bowl and set aside.
- Using the same bowl, beat together eggs and honey, until smooth and thick.
- Beat in reserved butter.
- Pour in milk, beating until well mixed.
- Sift together whole wheat flour and baking powder.
- Fold flour mixture into creamy mixture.
- Stir in figs, coconut, lemon extract and grated orange rind.
- Drop dough, 1 teaspoon [5 mL] at a time or more, onto prepared cookie sheet.
- Bake into preheated oven for 12 to 20 minutes, according to the size of the cookies.
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