Tuesday, July 22, 2014

Fig jam and cookies

Just putting this here so I can remember what I did. Depending on how busy I am, I will try and add pictures and actually edit it later.

Jam: An approximately 9'diameter, 3" deep basket with figs from our tree. Some not fully ripe, because my picker was very enthusiastic. I diced up the figs, leaving the skins on. Put them into a pot with 1 gram of apple pectin, 2 cups water, 1/2 cup sugar, and the juice from one large lemon. Brought to a boil, and simmered till desired thickness. Then I used the vitamix to break up any chunks, so the jam would be smooth.

 Cookie dough: For the cookie dough, I added 1/4 lb of butter to the bowl of the kitchenaide, along with 1/2 cup of sugar. Beat them together until mixed. Added the zest from both sides of the lemon I juiced, 1 tsp vanilla, and one egg white (though I think next time I am going to just leave the yolk and see what happens), beat again. Added 1 1/2 cup of flour a 1/2 cup at a time while the kitchenaide was running. I was in a hurry, so I put the dough in saran wrap and into the freezer for about 30 minutes. Then I rolled it thin, cut out 4" wide strips, added a line of jam in the center, then folded it onto itself, and cut the roll into fig newton sized chunks. I also did finger print cookies, because a certain kid needed something she was better at helping with. Baked at 350 degrees for 15 minutes.

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