Capped Fig Cookies

posted by Ann 06-10-98 6:37 PM

Capped Fig Cookies

1 cup packed brown sugar
1/3 cup margarine softened
1/4 cup buttermilk
2 egg whites
1 3/4 cups all-purpose flour
1 t vanilla
1/2 tsp baking soda
1/2 tsp salt
1/8 tsp ground cinnamon

Fig Filling:
1 cup finely chopped dried figs
3 Tbl walnuts -- chopped
1/3 cup sugar
1/4 cup water
1 Tbl lemon juice

Heat oven to 400.

Mix brown sugar, margarine, buttermilk and egg whites in large bowl. Stir in remaining ingredients.

Drop dough by teaspoonfuls about 2" apart on ungreased cookie sheet. Top each with 1/2 tsp filling. Top filling with 1/2 teaspoon dough. Bake 8 to 10 min or until almost no indentation remains when touched (do not touch filling). Immediately remove from cookie sheet; cool. Store tightly covered.

Fig Filling: Heat figs, sugar, water and lemon juice in 1-quart saucepan over medium heat, stirring constantly, until mixture thickens and boils. Stir in walnuts; cool.

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