Web chef, Kimberly Turner, shares with you How to Bake Napa Valley Vanilla Fig Balsamic Cookies!
|Butter||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Vanilla fig balsamic vinegar||5 1/2 Tablespoon (Napa Valley Vanilla Fig Balsamic Vinegar)|
|Vanilla extarct||1/2 Teaspoon|
|All purpoase flour||3 Cup (48 tbs)|
|Finely chopped dried figs||3/4 Cup (12 tbs)|
|Baking powder||1/2 Teaspoon|
|Baking soda||1/4 Teaspoon|
|Flax seed||1 Tablespoon|
Preheat oven to 350 degree Fahrenheit
Cream the butter to make it light and fluffy
Add sugar and cream togther the mixture.
Note: Scrape down the sides of the bowl and the beater in between additions.
Crack open eggs and pour them into a separate container. Add vanilla extract and molasses and whisk the wet ingredients together. Also, add the Napa Valley vanilla fig balsamic vinegar and mix.
Pour the wet ingrdeints into the butter mixture and blend thorougly.
Use 1/2 cup flour to toss chopped dried figs. This step ensures that the figs don't stick together.
Add flour, baking powder, baking soda, salt, flax seeds and dried figs (with the flour) to a mixing bowl.
Stir to combine.
Add 1/3 of the dry ingredients at a time to the butter mixture and combine.
From balls with the cookie dough, using a heaping spoon, keep the size slightly smaller than that of a golf ball.
Arrange cookies on baking sheets lined with parchment or silicon mats.
Using the back of a fork, lightly press the cookies halfway.
Bake on 350 degree Fahrenheit for about 8 - 12 minutes or until golden.
Transfer the cookies to a cooling rack.
Serve as a snack with coffee and tea.
Serving size Complete recipe
Calories 4378Calories from Fat 1786
% Daily Value*
Total Fat 203 g312.3%
Saturated Fat 120 g600%
Trans Fat 0 g
Sodium 1236 mg51.5%
Total Carbohydrates 589 g196.3%
Dietary Fiber 25 g100%
Sugars 276 g
Protein 60 g120%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet