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Capped Fig Cookies

Author/Submitted by: Betty Crocker's Low-Fat
Servings: 36
Categories: Cookies / Desserts

Ingredients:
    Fig Filling
1  cup  packed brown sugar
1/3  cup  margarine, softened
1/4  cup  buttermilk
2    egg whites
1 3/4  cups  all-purpose flour
1  teaspoon  vanilla
1/2  teaspoon  baking soda
1/2  teaspoon  salt
1/8  teaspoon  ground cinnamon
    FIG FILLING
1  cup  finely chopped dried figs
    -- (about 8)
1/3  cup  sugar
1/4  cup  water
1  tablespoon  lemon juice
3  tablespoons  chopped walnuts

Directions:
Heat oven to 400 degrees. Prepare Fig Filling. Mix brown sugar, margarine, buttermilk and egg whites in large bowl. Stir in remaining ingredients. Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Top each with 1/2 teaspoon filling. Top filling with 1/2 teaspoon dough. Bake 8 to 10 minutes or until almost no indentation remains when touched (do not touch filling). Immediately remove from cookie sheet; cool. Store tightly covered. ABOUT 3 DOZEN COOKIES. FIG FILLING Heat figs, sugar, water and lemon juice in 1-quart saucepan over medium heat, stirring constantly, until mixture thickens and boils. Stir in walnuts; cool.


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