Ingredients and Weight:
- All-purpose flour: 2 cups (250g)
- Sugar: 1 cup (200g)
- Baking powder: 1 teaspoon (5g)
- Salt: 1/2 teaspoon (2.5g)
- Ground cinnamon: 1/2 teaspoon (2.5g)
- Ground cloves: 1/4 teaspoon (1.25g)
- Ground nutmeg: 1/4 teaspoon (1.25g)
- Butter, softened: 1 cup (2 sticks) (225g)
- Egg: 1 large
- Vanilla extract: 1 teaspoon (5mL)
- Dried figs, chopped: 1/2 cup (60g)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a medium bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, cloves, and nutmeg.
- In a separate bowl, cream together the butter, egg, and vanilla extract until light and fluffy.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Mix in the chopped figs.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour.
- Preheat oven to 375°F (190°C).
- Shape the dough into 1-inch (2.5cm) balls and place them on a baking sheet lined with parchment paper.
- Bake for 8-10 minutes, or until the edges are golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
- Calories: 150
- Fat: 5g
- Carbohydrates: 20g
- Protein: 2g
Dish Characteristics:
- Sweet and savory
- Crisp on the outside, chewy on the inside
- Warm, spicy, and aromatic
- Perfect for dessert or a snack
User Comments:
- "These cookies are so delicious and easy to make! The perfect treat for a cold winter day." - Jessica
- "I love the combination of spices and figs. These cookies are truly unique and flavorful." - Sarah
- "My kids devoured these cookies! They're a perfect way to introduce them to Italian flavors." - Emily
Special Precautions and Tips:
- To ensure the dough is easy to work with, make sure the butter is softened but not melted.
- If you don't have chopped figs, you can pulse them in a food processor or chop them finely by hand.
- For a traditional Sicilian touch, you can sprinkle the cookies with powdered sugar before serving.
