Yield 18 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (180 degrees C). Cream sugar and shortening and add beaten egg. Sift dry ingredients and blend with creamed mixture. Fold in figs and nuts. Drop by spoonfuls on greased sheet. Bake for 15 to 20 minutes.
Time 35m Yield 40 cookies, 40 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 350. Grease cookie sheets. Place figs in a small saucepan and cover with water. Bring to a boil and boil for 10 minutes. Drain and chop finely. In a large mixing bowl; cream butter, gradually beat in sugar, beating until light and fluffy. Add egg, molasses and vanilla; beat well. In a medium mixing bowl; sift together flour, baking soda, salt, cinnamon, and ginger. Stir in pecans and figs until well coated. Stir flour mixture into creamed mixture in increments until well blended. Drop dough by tablespoonfuls 1-2 inches apart onto greased cookie sheets. Bake for 10-12 minutes until lightly browned. Cool slightly on cookie sheets; remove to wire racks or flattened paper bags to cool completely.
Time 36m Yield 36 Number Of Ingredients 11 Steps:
Gather the ingredients. Preheat oven to 375 F. Grease baking sheet(s). In a saucepan, combine figs and water and place over medium heat. Cook for about 5 minutes, stirring frequently, until mixture is a thick paste. Set aside to cool. In a mixing bowl with an electric mixer , cream shortening, butter, and sugars until light and fluffy. Add the egg and vanilla; beat until smooth and well blended. In another bowl, combine flour, baking powder, and salt; whisk to blend thoroughly. Add the dry ingredients to the creamed mixture and stir to combine. Stir in the fig mixture until well mixed. Drop by spoonfuls onto greased baking sheets . Bake for 11 to 14 minutes or until lightly browned. Cool completely before storing in a tightly covered container. Serve and enjoy!
Yield Makes about 6 1/2 dozen Number Of Ingredients 11 Steps:
Make dough: Sift together flour, salt, and baking soda into a large bowl, set aside. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture. Divide dough in half, and wrap each half in plastic. Refrigerate until firm, about 1 hour or overnight. Transfer one of the dough halves to a lightly floured piece of parchment paper. Roll out to a 10-by-12-inch rectangle, trim edges with a knife. Repeat with remaining dough half. Transfer each rectangle on parchment to a baking sheet. Refrigerate 30 minutes. Make filling: Bring figs, raisins, and juices to a simmer in a medium saucepan over medium-high heat. Reduce heat to medium. Cook, stirring often, until fruit has softened and only a few tablespoons of liquid remain, about 25 minutes. Let cool completely. Transfer fig mixture to a food processor, and puree until smooth. Spread half the filling over each rectangle. Starting with a long side, roll dough into a log. Wrap each log in plastic; refrigerate until firm, about 1 hour or overnight. Preheat oven to 350 degrees. Cut logs into 1/4-inch-thick slices using a sharp knife, transferring to baking sheets lined with parchment paper (and reshaping into rounds, if needed) as you work. Bake cookies, rotating sheets halfway through, until edges turn golden brown, about 15 minutes. Let cool on sheets on wire racks.
More about “fig drop cookies recipes”
Time 45m Yield About 2-1/2 dozen. Number Of Ingredients 21 Steps:
In a large bowl, cream butter and sugars. Beat in egg and vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Divide dough in half; cover and refrigerate for at least 3 hours., In a saucepan, combine the first eight filling ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until the fruit is tender and liquid is absorbed, stirring occasionally. Remove from the heat; stir in pecans. Cool to room temperature., Roll out each portion of dough between two pieces of waxed paper into a 10x8-in. rectangle. Cut each into two 10x4-in. rectangles. Spread 1/2 cup filling down the center of each rectangle. Starting at a long side, fold dough over filling; fold other side over top. Pinch to seal seams and edges. Place seam side down on parchment-lined baking sheets., Bake at 375° for 10-15 minutes or until lightly browned. Cut each rectangle diagonally into 1-in. strips. Remove to wire racks to cool. Combine glaze ingredients; drizzle over cookies.
