Ingredients
Instructions
- In a stand mixer, cream together butter, 3/4 cup sugar, and fig leaf powder for 2-3 minutes until light and fluffy.
- Add egg and vanilla extract, mixing until just incorporated.
- In a separate bowl, sift together flour, baking soda, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until just combined. Fold in drained cherries.
- Gradually add dry ingredients to the wet mixture, mixing until just combined. Fold in drained cherries.
- Preheat oven to 350°F (175°C).
- Roll chilled dough balls in the pink peppercorn sugar mixture.
- Bake for 10-12 minutes. Cookies may look slightly underbaked but will continue cooking as they cool.
- Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack.
Note: To make toasted fig leaf powder, clean fresh fig leaves and toast at 320°F (160°C) for about 10 minutes until crisp. Process in a food processor and sift to create a fine powder
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