Fig Drop Cookies

5.0(7)

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.

by Engrossed·published 2007-01-13

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Drop Cookies

Servings

40 cookies, 40 serving(s)

Total time

35 min

prep 15 min

Calories / serving

89 kcal

Ingredients (12)

serves

1 cup dried figdried-fig
1/2 cup butter or 1/2 cup shorteningshortening
3/4 cup sugarsugar
1 eggegg
1/2 cup molassesmolasses
1 teaspoon vanilla extractvanilla-extract
2 cups whole wheat flourflour
1 teaspoon baking sodabaking-soda
1/4 teaspoon saltsalt
1 teaspoon ground cinnamoncinnamon
1 teaspoon ground gingerginger
1/2 cup pecans, choppedpecan

Instructions (7 steps)

01Preheat oven to 350. Grease cookie sheets.
02Place figs in a small saucepan and cover with water. Bring to a boil and boil for 10 minutes. Drain and chop finely.
03In a large mixing bowl; cream butter, gradually beat in sugar, beating until light and fluffy. Add egg, molasses and vanilla; beat well.
04In a medium mixing bowl; sift together flour, baking soda, salt, cinnamon, and ginger. Stir in pecans and figs until well coated.

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Rich recipe — supports nutrition-aware planning.