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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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