I like sweets. Pretty much on a daily basis. And while most days a hunk of dark chocolate is enough to satisfy me, sometimes I want to sink my teeth into something gooey, and warm, and full of texture. Something baked. Something buttery. At Sassafrass Catering, we would take left over black pepper fig jam and turn it into delicious, grown up fig newtons, using this recipe. One of the things that makes this cookie so especially delicious is the presence of nutmeg in the dough without it’s old cohort, cinnamon. So instead of tasting reminiscent of apple pie spices, the nutmeg is allowed to shine through, lending an almost lemony and not at all sweet note to the dough.
Despite having grown up in California, there is no end to my surprise at what produce is available here at which time of year and for how long. I’m on a stone fruit kick, buying and eating it with near feverish frequency. Despite my friends’ assurances that it will be around for several more weeks, I’m not taking any chances.
I planned to make an apricot version of the aforementioned fig cookie but I was lacking almost all of the necessary ingredients (though I’m starting to think that xantham gum is something worth having on hand.)** So I found this recipe which looked more easily adaptable.
I made the jam with a combination of fresh and dried apricots. It would be equally tasty made with only one or the other.
you rock. this is a gorgeous post. happy to share what i learned about xanthum gum. . .some people it doesn’t seem to bother, but a lot of people have issues with it, i definitely avoid! and baked goods come out just as well gluten free. . . can’t wait to try these! xo
looks delicious girl. i think i’ll make extra jam to spread on toast as well! great photos too. xo lauren
chalese just baked the grown up fig cookies–just for us!! and we all thought of you..
this looks delicious..we miss you!!