1 c California dried figs 2 c Flour
— (coarsely chopped) 2 ts Baking powder
3/4 c Shortening 1 ts Cinnamon
1 c Brown sugar 1/2 ts Salt
2 Eggs 2 c Quick-cooking oats
8 tb Water 1/2 c Chopped nut meats
Cover figs with hot water, allow to stand 10 minutes. Pour off water
and reserve for liquid. Snip stems off figs, then chop coarsely.
Sift flour, measure. Then add baking powder, salt and cinnamon. Sift
together. Add oats, chopped figs and nut meats. Cream shortening;
add sugar, cream together thoroughly. Add well-beaten egg, then add
sifted dry ingredients alternately with water to form dough. Drop by
teaspoonfuls on greased cookie sheet and bake at 400 F. for 10
minutes.
Yields
48 cookies