Spice Fig Balls
Submitted by flower_100
Soft, chewy drop cookies packed with chopped figs, molasses, cinnamon, nutmeg, and ginger with hints of lemon and vanilla. An old-fashioned spiced fig cookie recipe that makes 2 dozen.
YIELD
2 dozenPREP
30 minCOOK
12 minREADY
45 minIf you’ve got a bag of dried figs sitting in the pantry wondering what their purpose in life is, here you go.
These old-fashioned drop cookies start with a warm molasses and shortening base, then get loaded up with chopped figs and a cozy blend of cinnamon, nutmeg, ginger, vanilla, and lemon extract.
They bake up soft, chewy, and deeply spiced with sticky little fig pieces in every bite.
Makes two dozen, which is just enough to share... if you’re feeling generous.
Kitchen Tips
- Soak dried figs in boiling water for 10 minutes to soften them. Skip this step if your figs are already moist and pliable.
- Use scissors to cut the figs. A knife tends to smear them, but scissors give clean, small pieces.
- Let the molasses mixture cool to lukewarm before adding the egg. Too hot and you’ll scramble it.
Ingredients
Directions
Preheat oven to 375℉ (190℃) F; grease cookie sheets.
Cover the figs with boiling water and let stand for 10 minutes.
Drain; clip off the stems and cut fine with scissors.
If moist figs are used, softening step may be eliminated.
Combine the shortening, molasses and sugar.
Heat to boiling.
Cool to lukewarm and add the ginger, beaten egg, vanilla extract and lemon extract.
Add the sifted baking soda, spices, salt and flour.
Stir in the chopped figs.
Drop by teaspoonfuls onto the cookie sheets.
Bake for 12 minutes.
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