Indian Figlets

Directions

1. 1
   Remove the hard stems from the figs and cut the figs into medium small pieces.
2. 2
   Place them in a small saucepan with the water.
3. 3
   Bring to a boil over moderate heat; cook, stirring occasionally, for about 5 minutes until the water is absorbed.
4. 4
   Set aside to cool.
5. 5
   Mix together the flour, baking soda, ginger, salt, cinnamon and nutmeg.
6. 6
   Set aside.
7. 7
   In a large bowl, cream the butter and sugar, then beat in the corn syrup and the vanilla and egg.
8. 8
   Add the mixed dry ingredients and mix until blended.
9. 9
   Stir in the lemon rind and then the cooled figs.
10. 10
    Drop by rounded teaspoonfuls on a greased cookie sheet 2 inches apart.
11. 11
    Bake for 12 to 15 minutes.
12. 12
    The cookies are done when the tops spring back firmly if they are lightly pressed with a finger tip.
13. 13
    Remove and cool.