Fig Drop Cookies

1. 1

   Preheat oven to 350. Grease cookie sheets.

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

   Drop dough by tablespoonfuls 1-2 inches apart onto greased cookie sheets. Bake for 10-12 minutes until lightly browned.

7. 7

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

No additional tips available.