Friday, July 3, 2015

Fig Cookies

From the Fig Board

Makes 2 dozen large cookies.
Black Mission figs are recommended.

2 cups all-purpose flour
2 teaspoons baking soda
pinch of salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
¾ cup vegetable shortening
¾ cup granulated sugar
¾ cup packed brown sugar
2 eggs
2 tablespoons molasses
1-1/2 cups chopped California figs (stems removed)

Preheat oven to 350°F. Combine flour, baking soda, salt, cinnamon, ginger and cloves; set aside. Cream shortening with sugars until light and fluffy. Beat in eggs. Beat in molasses. Stir flour mixture. Stir in figs. Drop dough by the spoonful on to ungreased baking sheet 3" apart. Bake 16-18 minutes or until golden brown and nearly set in center. Let stand on baking sheet 1 minute then transfer to wire racks to cool completely.

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