Fig Drop Cookies

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.

• Ready In: 35 mins
• Serves: 40
• Yields: 40 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

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.