Fig Drop Cookies

- Ready In:
- 35mins
- Serves:
- Yields:
- Units:
Nutrition Information
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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
- 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.
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@Engrossed
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I friend described these as a cross between fig newtons and ginger snaps, turns out it's an excellent combination. I used more than a cup of figs and a half butter half shortning cobination to produce cute little cookies that had barely any spread on the pan. I'll definitely be making more of these.
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