|Nutritional Guidelines (per serving)|
|Servings: 36 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 a 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.
- 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
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.
- If you can't find figs, feel free to use chopped dates in these cookies. You can also add a bit of cinnamon (about 1/4 teaspoon) to the dough if you prefer, and fold in nuts such as pecans or walnuts toward the end of mixing.
- Whether you are using dried or fresh figs, there are some wonderful additional fig recipes to try out. A fig cake featuring ground almonds, allspice, and orange juice has a complex flavor, making it the ideal baked good to serve to guests with a cup of strong coffee. Including buttermilk, fresh figs, and pecans, fresh fig bread is a simple recipe for a deliciously moist loaf with a touch of cinnamon to give it some spice. And, if you have extra fresh figs, why not make some homemade fresh fig jam? Spread it on a piece of toasted multigrain bread or add to your cheese and cracker platter at your next party.