Got to many fresh figs?
#1
Got to many fresh figs?
A friend of mine has a huge fig tree with hundreds of figs on it & they keep ripening daily. She gave me a big bag of them last Thursday & it was to much for DH & I to eat so I found this cookie recipe on Allrecipes.com
I read the reviews & changed it up some according to others suggestions. It's a really, really yummy recipe & even if you don't like figs, the cookies don't taste like figs. They are a "cake" like cookie...very soft & will stick together if you stack them before waiting for them to cool completely. Even then, stack them lightly. Since I couldn't use up all the figs, I went ahead & smashed them up & froze them in 1 cup bags for future cookies. I have a little Magic Bullet & I used that to smash them up in.
I think you could use this same recipe for a cake also. I think it would be awesome with some cream cheese/powdered sugar frosting.
Fresh Fig Cookies
1 cup white sugar
1/2 cup butter
1 teaspoon vanilla
1 beaten egg
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup fresh figs (smashed)
1/2 cup pecans or walnuts
Preheat oven to 350 deg.
Cream sugar & butter & vanilla. Add beaten egg.
Blend flour, soda, baking powder, & cinnamon with creamed mixture.
Fold in figs & nuts.
Drop by teaspoonfuls on greased (or parchment papered) cookie sheet.
Bake for 15 minutes.
Makes about 4 1/2 doz. small cookies.
I read the reviews & changed it up some according to others suggestions. It's a really, really yummy recipe & even if you don't like figs, the cookies don't taste like figs. They are a "cake" like cookie...very soft & will stick together if you stack them before waiting for them to cool completely. Even then, stack them lightly. Since I couldn't use up all the figs, I went ahead & smashed them up & froze them in 1 cup bags for future cookies. I have a little Magic Bullet & I used that to smash them up in.
I think you could use this same recipe for a cake also. I think it would be awesome with some cream cheese/powdered sugar frosting.
Fresh Fig Cookies
1 cup white sugar
1/2 cup butter
1 teaspoon vanilla
1 beaten egg
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup fresh figs (smashed)
1/2 cup pecans or walnuts
Preheat oven to 350 deg.
Cream sugar & butter & vanilla. Add beaten egg.
Blend flour, soda, baking powder, & cinnamon with creamed mixture.
Fold in figs & nuts.
Drop by teaspoonfuls on greased (or parchment papered) cookie sheet.
Bake for 15 minutes.
Makes about 4 1/2 doz. small cookies.
#3
My friend said as long as her tree keeps producing we can have as many as we want. I have a Food Saver system that sucks the air out of bags for you to freeze foods. Since the figs are so juicy after I smash them up I just freeze the one cup amounts in a small plastic container first. After they are frozen, I take them out of the plastic container & run the frozen figs through the Food Saver & they will store for years like that.
#7
My figs aren't ripe yet. My favorite way to keep them on hand until winter is to pickle them. I got the recipe from the Ball Canning book. They are a lot like pickled peaches. I've made them with Splenda sometimes and they are still good.
Thread
Thread Starter
Forum
Replies
Last Post