Fig Drop Cookies
Recipe: #9380
May 01, 2013
Categories: Breakfast, Desserts, Cookies, Dropped, Snacks, Figs, Brunch Picnic, Oven Bake, High Fiber, Vegetarian, Kid's Lunches, Flour, more
"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."
Ingredients
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.