This morning on KSEE Sunrise, Master Gardener Chris Hays shared her recipe for dried fig, walnut, and chunky chip sugar cookies. It's just one of the many recipes you can pick up at The Taste of the Harvest.
Taste of the Harvest takes place Saturday, September 24 at from 10-1:30 p.m. at The Garden of the Sun, 1750 N. Winery. There will be harvest recipe sampling, a salsa contest, tomato and fruit tasting and a fall plant sale.
You can also shop for gently-used garden related items in the Restore Garden Shop. Experts will also be on hand to answer your gardening questions about irrigation, lighting, pest control, sustainable landscape, tree care, community gardens and more.
Admission is $5 for adults and $2 for children 6-12. For more information call 559-600-7285 or email email@example.com attention Master Gardeners.
Recipe for Dried fig, walnut, and chunky chip sugar cookies
(makes 4 dozen cookies)
A brown sugar and vanilla batter makes these a figgy version of the classic chocolate chip cookie. This is a totally addictive cookie.
8 ounces (2 sticks) unsalted butter, at room temperature
1 3/4 cups packed light brown sugar
3 large eggs
1 teaspoon pure vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
Two 8-ounce packages dried Calimyrna figs, stems trimmed cut into 1/4-inch pieces (about 21f2 cups)
2 cups coarsely chopped walnuts
2 cups coarsely chopped semisweet chocolate or chocolate chips
Preheat the oven to 350°F. Lightly buttter two large baking sheets, or line them with Parchment paper.
Cream the butter in the large bowl of an electric mixer. Add the sugar and beat until light and fluffy, scraping down the sides of the bowl with a rubber spatula as needed.
Beat in the eggs, one at a time, beating well after each addition. Add the vanilla; beat until blended.
Sift the flour, baking soda, cinnamon, and salt together in another bowl. Gradually blend the flour mixture into the butter mixture on the lowest speed, just until combined. Finish combining with a rubber spatula.
Add the figs, walnuts, and chocolate and stir just until blended.
Using a heaping tablespoon, drop the batter onto the prepared baking sheets, placing cookies at least 2 inches apart.
Bake until the edges of the cookies are golden and the tops are set, 13 to 15 minutes. Cool slightly on the cookie sheet before removing to a wire rack to cool.