Ingredients
- ½ cup Black Fig Liqueur
- ¾ cup Dried Figs, chopped
- 2 cups All-Purpose Flour
- 1½ tsp Baking Powder
- ½ tsp Salt
- ½ cup Butter (softened)
- 1 cup Sugar
- 2 Large Eggs (room temperature)
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1 tsp Vanilla Extract
Instructions
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Soak the Figs: In a bowl, soak the chopped dried figs in the Black Fig Liqueur for 1 hour to rehydrate.
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Preheat the Oven: Preheat your oven to 350°F (175°C).
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Cream Butter and Sugar: In a medium-sized mixing bowl, combine the softened butter and sugar. Beat together until light and fluffy.
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Add Eggs: Add the eggs one at a time, mixing on low speed until well incorporated after each addition.
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Prep the Soaked Figs: Remove the dried figs from the liqueur, setting aside 2 tablespoons of the liquid for the next step.
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Incorporate Figs and Vanilla: Stir in the soaked figs, vanilla extract, and 2 tablespoons of the Black Fig Liqueur. Mix until combined.
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Combine Dry Ingredients: Gradually add the all-purpose flour, baking powder, and salt to the mixture. Mix until just combined to form a dough.
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Shape the Dough: Divide the dough into two logs and place them on a buttered and floured baking sheet.
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Bake: Bake in the preheated oven for 20-25 minutes, or until lightly golden.
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Cool and Slice: Remove from the oven and let cool for 10 minutes. Using a serrated knife, slice the logs into desired thickness.
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Final Bake: Place the sliced cookies back in the oven and bake for an additional 10 minutes to crisp them up.
