Spiced fig drop cookies

1 batch

Ingredients

Quantity Ingredient
⅔ cup Shortening
½ cup Brown sugar, firmly packed
¾ cup White sugar
2 Eggs
½ cup Stewed California dried figs drained and cut up
3 cups Sifted all-purpose flour
1 teaspoon Baking powder
½ teaspoon Baking soda
1½ teaspoon Allspice
1 teaspoon Cinnamon
½ cup Walnut meats, broken
½ cup Raisins or currants

Directions

Cream shortening, two sugars, eggs and the drained, cut-up stewed figs together. Sift the flour. Measure and sift again with the other dry ingredients. Add nuts and raisins and flour. Mix together. Drop from teaspoon onto buttered cookie sheets. Bake in moderate oven (375 F.) for about 11 minutes or until brown and firm to touch. Cool on wire cake racks. Store in tin box or glass jar. A stone crock will make these cookies too moist.

Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias

Related recipes