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
Item No.
161014
Item No.
551109
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.
