California Fig Cookies
Another of my favorites from yesteryear... These moist drop cookies with chewy bits of figs and crunchy walnuts travel well and have been happily received by those with whom I have shared them. Though homely in appearance, they have exceptionally good flavor that more than makes up for what they lack in beauty!
- 1 cup (1/2 pound) golden or black dried figs
- 1/3 cup water
- 1 cup butter or margarine
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, firmly packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Walnut or pecan halves (recipe says "optional," but I always included them)
- Preheat oven to 375 degrees F.
- Spray a large baking sheet with no-stick cooking spray; set aside.
- In a small saucepan, cook figs with water, stirring frequently, until thickened, about 5 minutes.
- Set aside to cool.
- Using and electric mixer, beat butter with both sugars until light and fluffy.
- Beat in egg and vanilla extract to blend well.
- Sift together flour, baking powder and salt. Mix into creamed mixture.
- Stir in cooled figs.
- Drop dough by teaspoonsful about 2 inches apart onto prepared baking sheet.
- Press a walnut half on top of each cookie.
- Bake in preheated oven for 10 to 12 minutes, until lightly browned.
- Transfer cookies to racks to cool.
Yield: 4 dozen
Source: Homemade Cookies by the Food Editors of Farm Journal
(magazine), 1971; posted by LuAnn B., a.k.a. "Tofu Queen" for KRT.
(Recipe edited slightly, no ingredients changed).