Fig cookies

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10 dried figs, minced
1/4 boiling water
1 egg
2 cups flour
1/2 cup butter
1 cup white sugar
1 tsp baking soda
1 tsp vanilla extract
1/2 tsp salt

Pre-heat oven to 180 C (350 F). Add the boiling water to the figs in a bowl and let rehydrate/soften for about 5-10 min. In an electric mixer, blend the butter and sugar until smooth. Once the fig/water mix has cooled down, add the egg and puree using a hand blender (or put into a blender). Add this mix into the butter/sugar along with the vanilla and mix some more. Mix all dry ingredients together and fold into the wet mix. Mould the dough into a large ball, wrap in plastic wrap, and place in fridge for 30 min (or freezer for 10 min). Using a rolling pin, roll the dough approximately 1/4 inch (1 cm) thick, and use cookie cutters to cut the dough. Place cookies on a baking sheet lined with baking (parchment) paper, and bake cookies for 8 minutes or until golden brown. The cookies are soft and tender with a great fig flavour. They are great on their own, or I’m thinking they would be great with a bit of whipped cream and toasted, chopped walnuts or almonds. The actual photo of the cookies are after the extensive show of my girls playing with the dough!

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