2/3 c Shortening
1/2 c Brown sugar, firmly packed
3/4 c White sugar
2 Eggs
1/2 c Stewed California dried figs
— drained and cut up
3 c Sifted all-purpose flour
1 ts Baking powder
1/2 ts Baking soda
1 1/2 ts Allspice
1 ts Cinnamon
1/2 c Walnut meats, broken
1/2 c Raisins or currants
Cream shortening, two sugars, eggs and the drained, cut-up stewed figs
together. Sift the flour. Measure and sift again with the other dry
ingredients. Add nuts and raisins and flour. Mix together. Drop from
teaspoon onto buttered cookie sheets. Bake in moderate oven (375 F.)
for about 11 minutes or until brown and firm to touch. Cool on wire
cake racks. Store in tin box or glass jar. A stone crock will make
these cookies too moist.
Yields
1 Batch