Dried figs, crunchy pistachios and chai-inspired? spices give these humble hermit cookies a sophisticated flavour. Look for dried Mission figs in the produce section of your grocery store. For best texture, choose the softest ones.
- Portion size 30 servings
- Credits : Canadian Living: Holiday Baking 2014
Ingredients
Method
In large bowl, beat butter with sugar until fluffy; beat in egg, cream and vanilla. In separate bowl, whisk together flour, baking powder, cardamom, cinnamon, cloves, ginger, baking soda and salt; stir into butter mixture until almost blended. Stir in figs and pistachios, using hands if needed, to form soft dough.
Drop by rounded 1 tbsp, 2 inches (5 cm) apart, onto parchment paper– lined rimless baking sheets. Bake, 1 sheet at a time, in 350°F (180°C) oven until bottoms are golden, 12 to 14 minutes. Let cool on pans for 5 minutes; transfer directly to racks to cool completely. (Make ahead: Layer between waxed paper in airtight container; store for up to 5 days.)
Nutritional facts per cookie: about
- Fibre 1 g
- Sodium 67 mg
- Sugars 9 g
- Protein 2 g
- Calories 116.0
- Total fat 6 g
- Potassium 88 mg
- Cholesterol 17 mg
- Saturated fat 3 g
- Total carbohydrate 14 g
%RDI
- Iron 4.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 4.0
- Vitamin C 2.0
