A random recipe for gluten free grown-up fig cookies

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!:
1. Paris
2. Milan
3. Rio de Janeiro
4. Copenhagen
5. New York

(Photo via Flickr)

Do you have wood floors or carpet in your bedroom?

My husband originally wanted wall-to-wall in our bedroom, for a more comfy and cozy feel. I always liked the look of wood floors. So we have wood. Though I think the room could probably use a throw rug. Or two.Answers to yesterday's Map That Outfit!:

1. Milan
2. Sao Paulo
3. Paris
4. Hamburg
5. New York

One more thing. Visit Vanilla Spoonfuls for a refreshing and healthy summertime snack.

(Photos via Design Sponge, weheartit and Flickr)

Enjoy the unofficial start of summer.

I hope to have weekly links up by tomorrow--simply swamped today. A gluten and dairy free recipe for a Memorial Day picnic must-have posted today at Vanilla Spoonfuls.

(Photo via Black Eiffel Tumblr)

Norma Kamali + Wal-Mart = Not Bad

Norma Kamali for Walmart by jacksann51387 featuring Norma Kamali blouses

Settle down please. I know it's Wal-Mart. But where else can you fill up your shopping cart with seventeen items--ranging from milk and large boxes of Goldfish...to twelve-pack socks, underwear and paper towels...to cute girls' tops and flip-flops...to light bulbs, a few perennials and an electric broom--all for under $75? Okay. Where else?

So do tell...do you ever shop at Wal-Mart?

*Eat your greens. Check out my new gluten free blog Vanilla Spoonfuls today for recipe links.*

There's a new blog in town.

It's mine--and she's called Vanilla Spoonfuls.