Spice Fig Balls
Yield
2 dozenPrep
30 minCook
12 minReady
45 minLow Fat, Low in Saturated Fat, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
figs
packed |
*
|
| ½ | cup |
vegetable shortening
|
*
|
| ½ | cup |
molasses
|
|
| ¼ | cup |
sugar
granulated |
|
| ¼ | teaspoon |
ginger
ground |
|
| 1 | each |
eggs
beaten |
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
lemon extract
|
*
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
cinnamon
ground |
|
| ¼ | teaspoon |
nutmeg
ground |
|
| ¼ | teaspoon |
salt
|
|
| 2 ⅞ | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
figs
packed |
*
|
| 118 | ml |
vegetable shortening
|
*
|
| 118 | ml |
molasses
|
|
| 59 | ml |
sugar
granulated |
|
| 1.3 | ml |
ginger
ground |
|
| 1 | each |
eggs
beaten |
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
lemon extract
|
*
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
cinnamon
ground |
|
| 1.3 | ml |
nutmeg
ground |
|
| 1.3 | ml |
salt
|
|
| 6.8E+2 | ml |
all-purpose flour
|
|
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.
