Ingredients
- 1 cup dried fig (about 15)
- 1/2 cup butter (or 1/2 cup shortening)
- 3/4 cup sugar
- 1 egg
- 1/2 cup molasses
- 1 teaspoon vanilla extract
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 cup pecans, chopped
How to Make
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Step 1: Preheat oven to 350. Grease cookie sheets.
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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.
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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.
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Step 4: In a medium mixing bowl; sift together flour, baking soda, salt, cinnamon, and ginger. Stir in pecans and figs until well coated.
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Step 5: Stir flour mixture into creamed mixture in increments until well blended.
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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.
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Step 7: Cool slightly on cookie sheets; remove to wire racks or flattened paper bags to cool completely.
Tips & Variations
- 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.
We hope you enjoy this recipe!
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