Recipe by Engrossed
This is what I ended up with from playing with a recipe from a library book. I think they ended up pretty good. Sweet and chewy with texture from the fig and pecans. I plan to play with it more to see if applesauce can replace some of the butter and if less sugar can be added or if Splenda can be used. Feel free to try them how you like.
Top Review by karen
Figs have become one of my new favorite foods, and these are wonderful cookies. I followed the recipe exactly using butter that I microwaved for a few seconds to soften. I did leave out the pecans. I cooked each batch for 12 minutes exactly. I used a mixer for the butter sugar mixture, but mixed the sifted dry ingredients in by hand. My recipe made 38 cookies...they don't spread much so feel free to load up your cookie sheet. I was going to just taste one for the review, and ended up with three warm cookies and a glass of milk! These are going into my 10 star cookbook!
- 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 See How It's Made
- Preheat oven to 350. Grease cookie sheets.
- Place figs in a small saucepan and cover with water. Bring to a boil and boil for 10 minutes. Drain and chop finely.
- In a large mixing bowl; cream butter, gradually beat in sugar, beating until light and fluffy. Add egg, molasses and vanilla; beat well.
- In a medium mixing bowl; sift together flour, baking soda, salt, cinnamon, and ginger. Stir in pecans and figs until well coated.
- Stir flour mixture into creamed mixture in increments until well blended.
- Drop dough by tablespoonfuls 1-2 inches apart onto greased cookie sheets. Bake for 10-12 minutes until lightly browned.
- Cool slightly on cookie sheets; remove to wire racks or flattened paper bags to cool completely.