Figs – Cookies
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 110 g butter
- 110 g fat (veetable fat)
- 165 grams sugar
- 0.5 ½ pack vanilla sugar
- 1 piece (s) egg (s)
- 300 grams flour
- 0.5 teaspoon ½ baking powder
- 9 fig (s), dried
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 170 ° and line a baking sheet with parchment paper.
- Briefly stir together the softened butter, vegetable fat, sugar and vanilla sugar in a large bowl. Add the egg and whisk everything well.
- In another bowl, mix the flour and baking powder with a whisk and add to the fat-egg mixture. Stir everything. The dough should only be so firm that you can cut it off and shape it into balls (otherwise add warm water spoon by spoon).
- Wash the dried figs, pat dry with kitchen paper and cut into fine pieces with a sharp knife. Add these to the dough and mix in.
- Cut off the dough in portions with two teaspoons, shape into small balls between hands (rinsed cold) and place on the baking sheet. Distance at least 5 cm (run apart a little when baking!). Press a little flat.
- Bake the cookies in the oven at 170 ° C for about 12-14 minutes until the edges are light brown.
- Let cool down completely and store in tin cans.
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