Fig Drop Cookies
If you are a fan of Fig Newtons, then you are sure to love these delicious fig drop cookies. Dried figs are cooked with water into a thick paste and then added to buttery and sweet cookie dough, creating a moist cookie with great fig flavor. This recipe calls for both shortening and butter; the shortening helps keep the dough from spreading too flat while the butter offers its signature taste to the cookie.
When in season (early and then late summer), fresh figs can be used in this recipe in place of the dried. Eliminate the water from the ingredient list, as well as creating a paste from the directions. Instead, scoop the meat out of the halved fresh figs and chop the flesh. Add to the cookie dough once it is mixed. You will need about 1/2 cup of fresh fig halves.
Ingredients:
- 1 cup dried figs (cut into small pieces)
- 1/2 cup water
- 1/2 cup shortening
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt