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Capped Fig Cookies

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

    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
1  cup  finely chopped dried figs
    -- (about 8)
1/3  cup  sugar
1/4  cup  water
1  tablespoon  lemon juice
3  tablespoons  chopped walnuts

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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