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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2224 |
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If you love figs, and would occasionally enjoy an alternative to the beloved Newton, give this cookie a try. Ingredients:
2 1/4 c flour |
1 tsp baking soda |
1 tsp salt |
1 tsp cinnamon |
1/2 tsp nutmeg |
1/2 lb butter, at room temperature |
3/4 c packed brown sugar |
1/4 c granulated sugar |
1 pkg. (3.4 oz) jello™ vanilla flavor instant pudding |
2 ( large) eggs |
1 tsp pure vanilla extract |
1 c dried figs, coarsely chopped (i use calimyrna) |
1 c toasted english walnuts, coarsely chopped |
Directions:
1. Preheat oven to 350 degrees.
2. Sift together first 5 ingredients into a large bowl. Set aside.
3. In a large mixer bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add instant pudding, mixing well. Add eggs then vanilla extract, mixing until well blended. Scrape down sides of bowl as necessary. Slowly add flour, mixing well. Stir in figs and walnuts, blending well.
4. Using a standard ice cream scoop (2 oz) or rounded tablespoon, drop dough on to an un-greased, parchment paper lined cookie sheet.
5. For 2 oz cookie, bake at 350 degrees for 16-18 minutes. For rounded tablespoon-sized cookies, bake 12-14 minutes. After one minute, transfer from pan to wire rack to cool.
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