Fig Drop Cookies

Oxmoor House
about 8 dozen


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1 cup dried figs
1/2 cup shortening
3/4 cup 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


Combine figs and enough warm water to cover in a small mixing bowl; let stand 30 minutes. Drain well, and chop figs. 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 reserved figs and pecans, stirring to coat well. Stir flour mixture into creamed mixture; mix well.

Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 350° for 10 minutes or until lightly browned. Cool slightly on cookie sheets, and remove to wire racks.

Created date

February 2010