I usually save the gluten free recipes for Weekly Links or my other blog Vanilla Spoonfuls. But here's one from 101 Cookbooks that I wanted to post here. And now.FIG SPREAD (start 24 hours in advance of the cookies)
1/2 pound dried figs
1/2 cup pomegranate juice
1/2 cup port
1/4 cup meyer (or regular) lemon juice
To prepare the fig spread chop the figs into quarters, removing any knobby stems that might remain. Put the pieces in a medium bowl or Mason jar and cover with the liquids. Soak the figs for 24 hours, or at least overnight. Before you make the cookies, drain the figs of the liquid, except for a few tablespoons. Put the figs and remaining liquid in a food processor and blend to make a thick paste, somewhat like a tapenade consistency.
FIG COOKIE DOUGH
1 cup brown rice flour
1 cup sorghum flour
1/2 cup tapioca flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon xanthan gum
scant 1 teaspoon salt
1 teaspoon freshly ground nutmeg
1/2 cup packed brown sugar
1/2 cup unsalted butter, room temperature
1/2 cup organic cane sugar
1 large egg
1 teaspoon vanilla
2 tablespoons molasses
Preheat the oven to 350F degrees.
Mix all the dry ingredients in a medium-size bowl. Set aside.
Put the softened butter into a mixer. Add the brown sugar and cane sugar to the butter and cream together. Cream until well blended, scraping down the sides of the bowl a few times if needed.
Add the egg, vanilla, and molasses. Mix until blended. Add the dry ingredients and mix until blended. Split the dough into two pieces, wrap each in plastic and then refrigerate the dough for at least one hour. This is key with gluten free doughs.
After you've chilled the dough, roll out half the dough to 1/4-inch thickness on a Silpat or piece of parchment paper. Slather the fig spread over the surface of the dough, stopping just shy of the edges. Roll out the second half of dough to roughly the same size as the first. Lay it over the fig spread. Crimp the edges with a fork to seal in the fig spread.
Slide the baking sheet into the oven for 15 minutes, checking occasionally to make sure the dough isn't browning too much. Remove when the edges are just starting to get nice and golden. Let cool for 10 minutes. When the cookies have cooled, cut the edges off to make straight lines. Slice the giant cookie into small squares.
Makes about 3 dozen cookies.
By the way, the answers to yesterday's Map That Outfit!:
3. Rio de Janeiro
5. New York
(Photo via Flickr)