Fig Drop Cookies

15m
Prep Time
20m
Cook Time
35m
Ready In


"This is what I ended up with from playing with a recipe from a library book. I think they ended up yummy. Sweet and chewy with texture from the fig and pecans. Someone described them as a cross between a gingersnap and Fig Newton."

Original is 40 servings

Nutritional

  • Serving Size: 1 (21.8 g)
  • Calories 91.8
  • Total Fat - 4.4 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 39.1 mg
  • Sodium - 77.5 mg
  • Total Carbohydrate - 11.6 g
  • Dietary Fiber - 0.8 g
  • Sugars - 7 g
  • Protein - 2.1 g
  • Calcium - 18.3 mg
  • Iron - 0.6 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oven to 350. Grease cookie sheets.

Step 2

Place figs in a small saucepan and cover with water. Bring to a boil and boil for 10 minutes. Drain and chop finely.

Step 3

In a large mixing bowl; cream butter, gradually beat in sugar, beating until light and fluffy. Add egg, molasses and vanilla; beat well.

Step 4

In a medium mixing bowl; sift together flour, baking soda, salt, cinnamon, and ginger. Stir in pecans and figs until well coated.

Step 5

Stir flour mixture into creamed mixture in increments until well blended.

Step 6

Drop dough by tablespoonfuls about 1-inch apart onto greased cookie sheets. They don't spread much. Bake for 10-12 minutes until lightly browned.

Step 7

Cool slightly on cookie sheets; remove to wire racks or flattened paper bags to cool completely.

Tips


  • I tried out a lighter version after first making these, and while not as good they were still pretty great! Here are my notes: Made with 2tbsp butter, 1/2 cup unsweetened applesauce, 1/4 cup brown sugar, 1/2 cup Splenda, 1/2 cup molasses, 2 egg whites, and omitted the nuts. 40 cookies are 1 point each WWPP. Underdone is better than overdone. Puff up like little balls even if you flatten them. They don't spread. With 1 1/2 tbsp cookie scoop it made 32 cookies.

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