California Mission Fig and Fudge Cookie Sundae
- Mission Fig and Fudge Cookies2 oz unsweetened baking chocolate, grated
- 2 Tbs butter
- 3/4 cup all-purpose flour
- 3 Tbs cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 2 cups granulated sugar
- 1/2 tsp vanilla extract
- 1/2 cup powdered sugar
- 16 dried California Mission figs, divided
- California Fig and Caramel Sauce1 1/2 cups caramel sauce
- 6 dried California Calimryna figs, stemmed and chopped
- 1 quart walnut ice cream
- CookiesCombine chocolate and butter in small bowl and place over warm water or microwave on low until melted. Stir until smooth and set aside.
- Sift flour, cocoa powder, baking powder, and salt together in mixing bowl and set aside.
- Measure eggs, sugar, and vanilla into another bowl; whisk or beat vigorously until mixture is smooth and pale in color. Add melted chocolate mixture, sifted dry ingredients, and eight coarsely chopped figs; mix together well. Chill until firm.
- With tablespoon, divide and shape dough into balls and roll in powdered sugar. Arrange about 2 inches apart on parchment-lined baking sheet.
- Cut remaining eight figs vertically into four thin slices each. Arrange one slice on each cookie and gently press down. Bake at 325°F for about 15 minutes. Cool on baking sheet and dust with additional powdered sugar.
- Caramel SauceHeat sauce in 1-quart saucepan over medium-high heat. Remove from heat and stir in vanilla and chopped figs. Let stand.
- To serve, scoop generous portions of ice cream into eight ice cream coupes or small serving bowls; spoon on Caramel Sauce and garnish each with one California Mission Fig and Fudge Cookie.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.