FIG AND NUT COOKIES

Fig and Nut Cookies image

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h

Yield 10

Number Of Ingredients 14

Previous Next

1 cup Gold Medal™ all-purpose flour
1/2 cup Gold Medal™ whole wheat flour
1/2 cup unprocessed bran
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3/4 cup packed brown sugar
1/4 cup butter, melted
2 eggs
1/4 cup finely chopped dried figs
1/4 cup sweetened dried cranberries
1 teaspoon vanilla
1/4 cup sliced almonds
2 teaspoons granulated sugar

Steps:

Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
In medium bowl, mix flours, bran, baking soda, cinnamon and allspice with whisk; set aside. In large bowl, stir together brown sugar, melted butter and eggs. Stir in figs, cranberries and vanilla. Add flour mixture, stirring just until moistened. Gently fold in almonds.
Onto cookie sheet, drop dough by 1/4 cupfuls 4 inches apart. Sprinkle evenly with granulated sugar.
Bake 12 minutes or until almost set. Cool 2 minutes; remove from cookie sheet to cooling rack.

Nutrition Facts : Calories 250, Carbohydrate 42 g, Fat 1 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 125 mg