Gluten-Free Fig Cookies

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Gluten Free Girl
Nutrition per serving    (USDA % daily values)
CAL
447
FAT
47%
CHOL
24%
SOD
22%

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Ingredients for 20 servings

6 stick dried figs — I used both light brown Calimyrna and dark Mission figs — chopped into quarters

1 1/2 cup pomegranate juice

1/4 cup port

1/4 cup Meyer lemon juice

1 1/2 cup butter

1 1/2 cup brown sugar, packed in

1 1/2 cup organic cane sugar (this is key, because it has a more granular consistency)

1 egg

1 tsp vanilla

2 tbsp molasses

1 1/2 tsp baking soda

1 1/2 cup white rice flour

1 1/2 cup cornstarch

1 1/4 cup teff flour

1 1/4 cup milet flour

1/2 tsp xanthan gum

lots of fresh-grated nutmeg (as much as you can take)

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