FIG AND NUT COOKIES
Fig, cranberries and almond pair up in these tasty cookies - a great dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 10
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
- In medium bowl, mix flours, bran, baking soda, cinnamon and allspice with whisk; set aside. In large bowl, stir together brown sugar, melted butter and eggs. Stir in figs, cranberries and vanilla. Add flour mixture, stirring just until moistened. Gently fold in almonds.
- Onto cookie sheet, drop dough by 1/4 cupfuls 4 inches apart. Sprinkle evenly with granulated sugar.
- Bake 12 minutes or until almost set. Cool 2 minutes; remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 250, Carbohydrate 42 g, Fat 1 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 125 mg
FIG AND WALNUT COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 2h26m
Yield 4 dozen
Number Of Ingredients 15
Steps:
- For the pastry dough: Whisk the eggs and vanilla in a small bowl to blend. Mix the flour, sugar, lemon zest, and salt in a large bowl. Add the butter and rub in with your fingers until the butter is the size of small peas. Add the egg mixture and mix with a fork until the dough comes together. Gather the dough into a ball. Divide the dough in 2 and flatten into disks. Wrap the dough disks in plastic and refrigerate for 1 hour.
- Meanwhile, for the filling and cookies: Preheat the oven to 350 degrees F.
- Line 2 heavy large baking sheets with parchment paper. Finely chop the figs and raisins in a food processor. Add the honey, orange juice, cinnamon, and lemon zest, and pulse just to blend. Scrape the fig mixture into a medium bowl. Stir in the walnuts. Transfer the fruit mixture to a pastry bag.
- Roll out 1 disk of dough on a floured work surface to 1/8 to 1/4-inch thickness. Using a 2 1/2-inch diameter biscuit cutter, cut out dough rounds. Gather the dough scraps into a disk, then cover and refrigerate while assembling the cookies. Spoon the fruit mixture in the center of each dough round. Lightly moisten the edges of the dough with the egg wash. Fold the dough over the filling and press the edges to seal. Arrange the cookies evenly apart on the prepared baking sheets. Brush the tops of the cookies with egg wash. Bake until the cookies are pale golden, about 18 minutes.
- Cool the cookies on the baking sheet for 5 minutes. Transfer the cookies to a cooling rack and cool completely. Repeat with the refrigerated dough scraps and remaining filling.
BRAN AND FIG COOKIES
Any of the "twiggy" or bud-like cereals (which are in fact mostly bran) will work in these cookies. You could also replace the figs with raisins or chocolate chips. These may be good for you but they are also just plain good.
Provided by Jenny Sanders
Categories Drop Cookies
Time 30m
Yield 48 Cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F.
- If necessary, soak the figs in boiling water for a few minutes to soften them.
- Drain them and chop them when cool enough to handle.
- Cream the butter and brown sugar.
- Beat in the egg and milk.
- Mix the dry ingredients.
- Stir them in, with the chopped figs.
- Scoop out onto lightly buttered cookie sheets, and press down lightly with a wet fork.
- I use a small melon baller for evenly sized cookies.
- Bake for 10 minutes or until firm and lightly browned.
FIG BRAN MUFFINS
These moist, tender muffins will erase any memories of the rubbery, leaden low-fat muffins you have had before. One of the secrets is the applesauce which adds extra tenderness and sweet fruity flavor. The figs lend a deep flavored, sophisticated touch. It's maximum muffin satisfaction with minimal effort.
Provided by Ellie Krieger
Categories main-dish
Time 1h5m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. Coat a 12-capacity muffin pan with cooking spray. Thinly slice the whole figs.
- In a large bowl, combine the cereal and milk. Let sit until softened, about 5 minutes. Meanwhile, whisk together the whole-wheat flour, baking powder and salt in a separate bowl.
- Add the applesauce, honey, oil, molasses, and egg to the cereal mixture and stir until combined. Add the flour mixture and stir until just combined. Gently stir in the chopped figs. Spoon the batter into the prepared pan and top each muffin with a fig slice. Tap the pan on the counter a few times to remove any air bubbles.
- Bake for about 20 minutes or until a wooden toothpick inserted in center of 1 of the muffins comes out clean. Let cool on a wire rack for 15 minutes. If necessary, run a knife around the muffins to loosen. Unmold and cool completely on a rack.
- Excellent source of: Fiber, Vitamin B6, Vitamin B12, Folate, Manganese, Phosphorus
- Good source of: Thiamin, Riboflavin, Niacin, Calcium, Iron, Magnesium, Potassium, Selenium, Zinc
Nutrition Facts : Calories 230, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 20 milligrams, Sodium 135 milligrams, Carbohydrate 42 grams, Fiber 6 grams, Protein 5 grams
A PAIL IN THE FRIDGE 6 WEEK BRAN MUFFINS
These are my mom's bran muffins. She always stores them in an ice cream pail with a lid on in the fridge. You can make as many or as little as you want in one batch.
Provided by KennKonn
Categories Quick Breads
Time 45m
Yield 24 muffins
Number Of Ingredients 10
Steps:
- Preheat over to 400.
- Spray muffin tins with cooking spray.
- Beat eggs, add oil and milk.
- Mix together.
- Mix dry ingredients together separately and mix well.
- Add to wet ingredients and mix again.
- Mix in raisins.
- Pour enough mix into muffin tins to fill about 2/3 of the way full.
- Bake at 400 for 15 minutes or until tops of muffins are nice and brown and starting to crack a bit.
- Keep mix in fridge for up to 6 weeks in an ice cream pail with lid.
- Recipes doubles easily and will fill and ice cream pail nicely.
- The longer the mix is in the fridge the darker the batter and more powerful the bran will be.
- Great warm with butter and honey.
FRESH FIG COOKIES
A good moist cookie.
Provided by Pat Kersteter
Categories Desserts Fruit Dessert Recipes Fig Dessert Recipes
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Cream sugar and shortening and add beaten egg.
- Sift dry ingredients and blend with creamed mixture. Fold in figs and nuts.
- Drop by spoonfuls on greased sheet. Bake for 15 to 20 minutes.
Nutrition Facts : Calories 176.2 calories, Carbohydrate 24 g, Cholesterol 10.3 mg, Fat 8.3 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 1.7 g, Sodium 166.1 mg, Sugar 12.7 g
ALL BRAN COOKIES
One serving is for two cookies. These are so good and healthy. Cooking time includes the refrigeration time.
Provided by alysee
Categories Dessert
Time 2h24m
Yield 42 serving(s)
Number Of Ingredients 10
Steps:
- Stir together flour, baking powder and baking soda. Set aside.
- In large mixing bowl beat together butter, brown sugar and granulated sugar until thoroughly mixed.
- Add egg, milk and vanilla. Beat well.
- Stir in ALL-BRAN cereal and flour mixture, mixing until combined.
- Shape dough into two 10 1/2-inch-long rolls.
- Wrap in plastic wrap, covering ends carefully.
- Refrigerate at least 2 hours or until firm.
- Slice cookie rolls about 1/4 inch thick and place on ungreased baking sheet.
- Bake at 375° F about 9 minutes or until golden brown.
- Remove from baking sheets and cool on wire racks.
- Store in airtight container.
Nutrition Facts : Calories 57.6, Fat 0.1, Sodium 33.3, Carbohydrate 13.7, Fiber 0.6, Sugar 7.7, Protein 1
FIG SMUSHED-ANISE-ALMOND COOKIES
Make and share this Fig Smushed-Anise-Almond Cookies recipe from Food.com.
Provided by mazzz91
Categories Dessert
Time 39m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350. Grease two baking sheets.
- Beat flaxseed vigorously with soy milk until frothy.
- Add sugar and oil and beat until emulsified.
- Mix in vanilla and anise extracts.
- Add 1 cup of flour, baking powder, and salt. Mix well.
- Add remaining flour. fold in almonds.
- Loosely roll into golf-ball size balls and flatten to 2-inch diameter. Place on cookie sheet.
- Gently but firmly smush half a fig cut-side down into center of each cookie.
- Bake 12-14 minutes until fig is soft and bottom of cookie is golden brown. Tops won't brown much.
- remove from oven, cool 5 minutes, and transfer to cooling rack to cool completely.
Nutrition Facts : Calories 160.7, Fat 7.9, SaturatedFat 0.6, Sodium 75.6, Carbohydrate 21.5, Fiber 1.6, Sugar 12.6, Protein 2.1
PEANUT BUTTER AND BRAN COOKIES
Creamy and crispy and good for you, too! Don't over-bake!
Provided by Ruth Mallon
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 33m
Yield 84
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a bowl, beat together the butter, brown sugar, white sugar, vanilla, peanut butter and eggs. In a separate bowl, mix the flour, bran, oats, and baking soda. Stir the flour mixture into the butter mixture until smooth. Drop by rounded teaspoons onto an ungreased cookie sheet.
- Bake for 15 to 18 minutes in the preheated oven. Remove to a rack to cool.
Nutrition Facts : Calories 64.7 calories, Carbohydrate 6.7 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 1.8 g, Sodium 61.9 mg, Sugar 4 g
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