Fig Drop Cookies Recipe

Name: Fig Drop Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Combine figs and enough warm water to cover in a small mixing bowl; let stand 30 minutes. Drain well, and chop figs. Set aside.
2
Cream shortening in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg, molasses, and vanilla; beat well.
3
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.
4
Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 350u00b0 for 10 minutes or until lightly browned. Cool slightly on cookie sheets, and remove to wire racks.

498

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup dried figs, 1/2 cup shortening, 3/4 cup sugar, 1 egg, and more.

Yes, Fig Drop Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fig Drop Cookies

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