Weight Loss Surgery Kitchen

Kitchen > Healthy Snacks > Fig & Almond Cookies

Fig & Almond Cookies

Figs provide a significant source of dietary fiber: it is the little seeds which also give figs their unique texture. In addition figs are rich in potassium, manganese, iron and calcium. Enjoy them sparingly in this simple healthy cookie. These cookies freeze well when individually wrapped.

Ingredients
2 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter
2 tablespoons solid vegetable shortening (trans fat free)
2/3 cup sugar
1 egg
3 tablespoons low-fat (1%) milk
1 teaspoon grated lemon zest
1 pound dried figs, cut into 1/4 inch bits
1/4 cup whole almonds
2 tablespoons honey
2 teaspoons lemon juice
1/4 teaspoon ground ginger

Directions:
In a small bowl, combine the flour, baking soda, and salt. In a medium bowl with an electric mixer beat the butter and shortening until creamy. Beat in the sugar untl light and fluffy. Beat in the egg and milk until well combined. Beat in the lemon zest. Stir in the dry ingredients just until combined. Divide the dough in half, pat each half into a rectangle, wrap in plastic wrap, and refrigerate for at least 1 hour.

Meanwhile, in a medium saucepan, combine the figs and 1 1/2 cups of water. Bring to a boil, reduce to a simmer, cover, and cook for 30 minutes or until the figs are soft. Uncover and cook for 5 minutes or until no liquid remains. Transfer the figs to a food processor along with the almonds. Process to a smooth puree. Stir in the honey, lemon juice, and ginger. Cool to room temperature.

Preheat the oven to 350F. Spray a baking sheet with nonstick cooking spray. On a lightly floured surface, roll each dough half to a 5x9-inch rectangle. Spoon half of the filling down the center of one rectangle, leaving a 2-inch border on the long sides and a 1/2-inch border at each end. Fold the ends in over the filling, then starting on a long side, roll the dough over the filling, jelly-roll fashion. Repeat with the second dough half and remaining filling.

Place the rolls, seam-side down, and 4 inches apart on the prepared baking sheet. Bake for 30 minutes or until golden brown and firm to the touch. Cool for 10 minutes on the pan, then carefully transfer to a wire rack to cool completely. Cut each roll into 12 slices. Makes 2 dozen cookies.

Per cookie: 157 calories, 2 grams fiber, 2 grams protein, 4 grams fat.