Recipe Tip: Always ensure your butter is at room temperature before mixing it to allow for smoother blending and a richer, more uniform flavor throughout the cookie.
Fig & Walnut Butter Cookies
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Item No.
551101
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Item No.
161014
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Item No.
551109
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Ingredients
- 1/2 cup butter
- 1/2 cup shortening
- 1 1/2 cups sugar
- 1/2 cup Stonewall Kitchen Fig & Walnut Butter
- 2 eggs slightly beaten
- 4 cups Stonewall Kitchen Farmhouse Pancake & Waffle Mix
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon nutmeg
Directions
- Preheat oven to 350° F.
- In a large bowl, cream together butter, shortening and sugar. Beat in Fig & Walnut Butter and eggs. Set aside.
- In another large bowl, combine Farmhouse Pancake & Waffle Mix, salt, baking soda, and nutmeg. Blend well.
- Gradually mix flour mixture with creamed ingredients until the dough is smooth.
- Spoon individual balls of dough onto a greased cookie sheet 2 inches apart. Bake in preheated oven for about 11 minutes. Do not overbake. Cool on a wire rack for about 10 minutes before serving.
