Toasted Fig Leaf And Pink Peppercorn Sugar Cookies

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

Toasted Fig Leaf and Pink Peppercorn Sugar Cookies

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