Fig Thins
This recipe makes 90 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 4545 cal |
| pro | 1 g1g pro |
| total fat | 2 g2g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 7 g7g carb |
| fibre | 1 g1g fibre |
| chol | 5 mg5mg chol |
| sodium | 8 mg8mg sodium |
| potassium | 29 mg29mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 11 iron |
| vit A | 22 vit A |
| folate | 22 folate |
- Preparation time: 15 minutes
- Total time : 12 minutes
Ingredients
- 1 cup unsalted butter , softened1 cup unsalted butter, softened
- 3/4 cup granulated sugar 3/4 cup granulated sugar
- 1/4 cup liquid honey 1/4 cup liquid honey
- 2 tsp finely grated orange rind 2 tsp finely grated orange rind
- 2 egg whites 2 egg whites
- 1 tsp vanilla 1 tsp vanilla
- 3/4 tsp orange blossom water 3/4 tsp orange blossom water or orange-flavoured liqueur
- 1-3/4 cups all-purpose flour 1-3/4 cups all-purpose flour
- 1 tsp cinnamon 1 tsp cinnamon
- 1/2 tsp ground cardamom 1/2 tsp ground cardamom
- 1/4 tsp salt 1/4 tsp salt
- 1-3/4 cups finely chopped dried light-coloured figs , (such as Calimyrna), about 280 g1-3/4 cups finely chopped dried light-coloured figs, (such as Calimyrna), about 280 g
Preparation
In large bowl, beat together butter, sugar, honey and orange rind until fluffy; beat in egg whites, 1 at a time. Beat in vanilla and orange blossom water.
In separate bowl, whisk together flour, cinnamon, cardamom and sa< stir into butter mixture. Stir in figs.
Drop by rounded 1 tsp (5 mL), about 2 inches (5 cm) apart, onto parchment paper–lined baking sheets. With wet fingers, flatten each to 1-1/2-inch (4 cm) circle. Bake in 350°F (180°C) oven until golden, about 12 minutes. Let cool on pans for 10 minutes; transfer to racks and let cool completely.
In separate bowl, whisk together flour, cinnamon, cardamom and sa< stir into butter mixture. Stir in figs.
Drop by rounded 1 tsp (5 mL), about 2 inches (5 cm) apart, onto parchment paper–lined baking sheets. With wet fingers, flatten each to 1-1/2-inch (4 cm) circle. Bake in 350°F (180°C) oven until golden, about 12 minutes. Let cool on pans for 10 minutes; transfer to racks and let cool completely.
Source : Canadian Living Holiday Cookbook: Fall 2010
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