FIG HONEY COOKIES
1 c. dried figs
3/4 c. sugar
1/2 c. honey
1/2 c. shortening
2 tbsp. milk
2 eggs, beaten
2-3/4 c. flour
1/2 tsp. salt
3 tsp. baking powder
1/2 c. coconut
1 tsp. lemon extract
3 tbsp. orange rind, chopped
1 tbsp. dark rum
Wash figs and place in a small saucepan. Cover with water and 1 tbsp. dark
rum (you can also add a few tablespoons of additional sugar and a pinch of
salt to water, but since water will be discarded do not take from sugar
quantity listed in recipe ingredients).
Allow to soak 10 minutes, then bring to a boil and simmer for an additional
10 minutes. Drain and cool. Chop into small pieces.
Cream together the shortening and sugar until light and fluffy. Stir in
eggs, honey, milk, and mix thoroughly. Sift together the dry ingredients;
fig, baking powder, and salt. Combine all; stir in the figs last.
Drop by tablespoonfuls onto greased baking sheets.
Bake in a preheated 425°F oven for 12 to 14 minutes.
1 c. dried figs
3/4 c. sugar
1/2 c. honey
1/2 c. shortening
2 tbsp. milk
2 eggs, beaten
2-3/4 c. flour
1/2 tsp. salt
3 tsp. baking powder
1/2 c. coconut
1 tsp. lemon extract
3 tbsp. orange rind, chopped
1 tbsp. dark rum
Wash figs and place in a small saucepan. Cover with water and 1 tbsp. dark
rum (you can also add a few tablespoons of additional sugar and a pinch of
salt to water, but since water will be discarded do not take from sugar
quantity listed in recipe ingredients).
Allow to soak 10 minutes, then bring to a boil and simmer for an additional
10 minutes. Drain and cool. Chop into small pieces.
Cream together the shortening and sugar until light and fluffy. Stir in
eggs, honey, milk, and mix thoroughly. Sift together the dry ingredients;
fig, baking powder, and salt. Combine all; stir in the figs last.
Drop by tablespoonfuls onto greased baking sheets.
Bake in a preheated 425°F oven for 12 to 14 minutes.
