Drop Cookies
Christmas Cookies

• 1 cup dried figs
• 1/2 cup shortening
• 3/4 cup sugar
• 1 egg
• 1/2 cup molasses
• 3/4 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 cup chopped pecans

Combine figs and warm water to cover in a small mixing bowl; let stand 30 minutes. Drain and chop. Set aside.

Cream shortening in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg, molasses, and vanilla; beat well.

Sift together flour, soda, salt, cinnamon, and ginger in a medium mixing bowl; add reserved figs and chopped pecans, stirring to coat well. Gradually stir flour mixture into creamed mixture; mix until well blended.

Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 350° for 10 minutes or until lightly browned. Cool slightly on cookie sheets; remove to wire racks to cool completely. Store in airtight containers.

Yield: about 8 dozen.

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