SS&GF: Simply Sugar and Gluten Free

Ingredients

For the cookie dough:
• 1/2 cup unsalted butter, at room temperature
• 1/2 cup non-hydrogenated vegetable shortening
• 2/3 cup powdered coconut palm sugar* see note below
• 1 large egg
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 3/4 cups Amy's Basic Flour Blend
• 3/4 cup Dutch-process cocoa powder
• 1/4 cup whole psyllium husks
• 1/2 teaspoon instant decaf coffee granules
• 1/4 teaspoon kosher salt
For the fig filling:
• 1 3/4 cups chopped, dried black mission figs
• 1/2 cup water
• 1/4 cup freshly squeezed orange juice
• zest of one medium orange, grated on a microplane

Instructions

Make the cookie dough:
1. Beat the butter in a stand mixer fitted with the paddle attachment until light and fluffy. Add the shortening and beat for several more minutes, until fluffy.
2. Add the powdered palm sugar to the fluffy butter mixture and cream until light and fluffy.
3. Mix in the egg, egg yolk, and vanilla. Scrape bowl as necessary.
4. Whisk together the flour blend, cocoa powder, psyllium husks, instant coffee, and salt.
5. Add flour to butter mixture in one addition and mix on the lowest speed until combined.
6. Divide dough into two portions and wrap each in waxed paper. Chill for at least 30 minutes or overnight.
Make the fig filling:
7. While dough is chilling, prepare the fig filling. Combine the chopped figs, water, orange juice, and orange zest in a small saucepan. Let simmer for 20 - 30 minutes uncovered until figs are very soft.
8. Puree in a food processor fitted with a steel blade. Refrigerate until ready to use.
Roll, fill, and bake the cookies:
9. If dough is very cold, let sit at room temperature for 20 minutes or until it's easy to roll.
10. Flour a silicone dough mat or waxed paper with cocoa powder.
11. Roll each disk into a 12"x7" rectangle. Dough should be about 1/4 inch thick.
12. Spread each rectangle with half of the fig filling.
13. Place the cookies so that the long edge is facing the edge of your work surface.
14. Roll into a log.
15. Wrap and chill for 2 hours or overnight.
16. Preheat the oven to 350F. Line two baking sheets with parchment paper or silpats.
17. Slice the chilled log into 1/4 inch cookies.
18. Lay cookies on prepared tray and bake for 10 - 12 minutes, until cookies are set.
19. Let cool for several minutes on the tray then transfer to a wire rack to cool completely.
20. Store at room temperature in an airtight container. These cookies also freeze well.
21. **To make Powdered Palm Sugar: Put one cup palm sugar with one tablespoon cornstarch in your high powered blender and whirl on high speed until powdered, about 2 minutes. If you don't have a Vita-Mix, make 1/2 of the recipe at a time in a clean coffee grinder. Store leftovers in an airtight container. If it happens to clump, sift it before using.