MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gluten-Free Fig Cookies
Categories: Frits, Cookies, Citrus
Yield: 36 servings

1/2 lb Dried figs, quartered
1/2 c Pomegranate juice
1/2 c Port wine
1/4 c Lemon juice

MMMMM---------------------------DOUGH--------------------------------
1/2 c Unsalted butter; softened
1/2 c Sugar
1/2 c Packed brown sugar
1 lg Egg, room temperature
2 tb Molasses
1 ts Vanilla extract
1 c Sorghum flour
1 c Brown rice flour
1/2 c Tapioca flour
1 ts Baking powder
1 ts Ground nutmeg
3/4 ts Salt
1/2 ts Baking soda
1/2 ts Xanthan gum

Place figs in a small bowl. Add the pomegranate juice,
wine and lemon juice. Cover and refrigerate for 8 hours
or overnight. Drain, reserving 1/4 cup juice. Transfer
figs and reserved juice to a small food processor; cover
and process until a thick paste is formed. Set aside.

In a large bowl, cream butter and sugars until light and
fluffy, 5-7 minutes. Beat in the egg, molasses and
vanilla. Combine the flours, baking powder, nutmeg,
salt, baking soda and xanthan gum. Gradually add to
creamed mixture and mix well. Divide dough into 4
portions; cover and refrigerate for 1 hour.

Roll out each portion between 2 sheets of waxed paper
into a 9x4-in. rectangle. Transfer 2 rectangles to a
parchment-lined baking sheet; remove waxed paper. Spread
reserved fig mixture evenly over both rectangles to
within 1/2 in. of edges. Top with remaining crust;
remove waxed paper. Using a fork, crimp edges to seal.

Bake @ 350ºF/175ºC until edges are golden brown, 15-18
minutes. Cool for 10 minutes before removing from pan to
a wire rack to cool completely. Transfer to a cutting
board. Cut each in half lengthwise; cut widthwise into
slices. Store in an airtight container.

No Culprit Blamed

Makes: 3 dozen

RECIPE FROM: https://www.tasteofhome.com

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