Fig Drop Cookies

Name: Fig Drop Cookies
Ingredients: 1 cup dried fig; 1/2 cup butter or 1/2 cup shortening; 3/4 cup sugar; 1 egg; 1/2 cup molasses; 1 teaspoon vanilla extract; 2 cups whole wheat flour; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1/2 cup pecans, chopped

12 ingredients

7 steps

Ingredients

1 cup dried fig
1/2 cup butter or 1/2 cup shortening
3/4 cup sugar
1 egg
1/2 cup molasses
1 teaspoon vanilla extract
2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 cup pecans, chopped

Directions

1

Preheat oven to 350. Grease cookie sheets.
2

Place figs in a small saucepan and cover with water. Bring to a boil and boil for 10 minutes. Drain and chop finely.
3

In a large mixing bowl; cream butter, gradually beat in sugar, beating until light and fluffy. Add egg, molasses and vanilla; beat well.
4

In a medium mixing bowl; sift together flour, baking soda, salt, cinnamon, and ginger. Stir in pecans and figs until well coated.
5

Stir flour mixture into creamed mixture in increments until well blended.
6

Drop dough by tablespoonfuls 1-2 inches apart onto greased cookie sheets. Bake for 10-12 minutes until lightly browned.
7

Cool slightly on cookie sheets; remove to wire racks or flattened paper bags to cool completely.