Ingredients
Cookie Dough
- 150 grams California Dried Figs E-Diced
- 308 grams Unsalted Butter, softened
- 5 grams Vanilla Extract
- 130 grams Powdered Sugar
- 7 grams Salt
- 200 grams Whole Grain Teff Flour (brown or ivory)
- 200 grams All Purpose Flour
Orange Glaze
- 100 grams Powdered Sugar
- 4 grams Fresh Orange Zest
- 8 grams Orange Juice
- Water or milk (to desired consistency)
Directions
Further dice California Dried Figs to the desired size and set aside.
Cream together the softened butter and vanilla extract in a large mixing bowl until smooth.
Gradually add powdered sugar, salt, teff flour, and all-purpose flour. Mix on low speed until combined, scraping the bowl as needed.
Stir in the California Dried Figs Diced until evenly distributed throughout the dough.
Shape the dough into a log or your desired shape such as two, 2 x 8-inch logs. Cover with plastic wrap and chill in the refrigerator until firm, about 1 hour.
Preheat the oven to 350°F (177°C).
Slice the dough into ½-inch thick slices (approximately 30 grams per slice).
Place slices at least 1 inch apart on a parchment-lined or lightly greased baking sheet. Dock the tops of the cookies with a fork or docker, if desired.
Bake in the preheated oven for 10 to 15 minutes, or until the cookies are set and the edges are lightly browned.
Transfer cookies to a wire rack to cool completely.
To prepare the glaze, mix together the powdered sugar, orange zest, and orange juice in a small bowl. Add water or milk as needed to achieve your desired consistency.
Once the cookies are completely cooled, drizzle or spread the orange glaze over the tops of the cookies.
Let the glaze set before serving. Store cookies in an airtight container at room temperature for up to a week.