We had a snow day!
I actually despise the cold and snow, BUT, it does give me a really good excuse to hunker down, stay inside, and BAKE!
Obviously, I had to bake when the town was shut down with snow.
My neighbors all enjoyed: Pistachio Honey Fig Chocolate Chunk Cookies.
Oh, and I was short on white sugar and brown sugar, both, so I used exclusively powdered sugar. It was a great choice.
Pistachio Honey Fig Chocolate Chunk Cookies
16 Tbs. butter, room temperature
3 large farm fresh eggs
1 tsp. sea salt
1 tsp. baking soda
1 tsp. baking powder
1 cup Honey Fig Spread
1 1/2 cups powdered sugar
3 cups all purpose flour
1 1/2 cups dark chocolate chunks
1 1/2 cups salted, roasted pistachios
Cream the butter until light and fluffy. Add the eggs and cream again for 3-5 minutes. Add the salt, baking soda, baking powder, and fig spread. Beat until well combined.
Add the sugar and mix well.
Add the flour in one cup batches and continue to mix.
Fold in the chocolate chunks and roasted pistachios.
Allow the dough to sit for 10-15 minutes while preheating the oven to 325 degrees.
Scoop 1″ balls on to parchment lined baking sheets and bake for about 18 minutes.
Cool for 10 minutes before sharing and devouring.
Serve with some sharp cheese too! I promise you’ll love it!
