1/2 c Dried figs; packed
1/2 c Shortening
1/2 c Molasses
1/4 c Granulated sugar
1/4 ts Ground ginger
1 Egg; beaten
1 ts Vanilla extract
1/2 ts Lemon extract
1 ts Baking soda
1/2 ts Ground cinnamon
1/4 ts Ground nutmeg
1/4 ts Salt
2 7/8 c All-purpose flour; sifted
Recipe by: Mary M McBride’s Encyclopedia of Cooking Preheat oven to 375 degrees; 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. —–