Times-tested cookies perfect for holiday giving.

photoFig Drop Cookies

1 cup dried figs
1/2 cup shortening
3/4 cup granulated sugar
1 egg
1/2 cup molasses
3/4 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup chopped pecans

Preheat oven to 350 dgrees.

Place figs in warm water to cover; let stand 30 minutes. Drain and chop. Set aside.

Cream shortening in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg, molasses and vanilla; beat well.

Sift together flour, soda, salt, cinnamon and ginger in a medium mixing bowl; add figs and chopped pecans, stirring to coat well. Gradually stir flour mixture into creamed mixture until well blended.

Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. Bake for 10 minutes or until lightly browned. Cool slightly on cookie sheet; remove to wire racks to cool completely. Store in airtight containers.

Makes about eight dozen.

Times testing notes: This is a soft and quite figgy cookie. Lovely and subtle.

Source: “Christmas Cookies” (Oxmoor House, 1986).

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