Ingredients

• 1 cup dried fig
• 1/2 cup butter or 1/2 cup shortening
• 3/4 cup sugar
• 1 egg
• 1/2 cup molasses
• 1 teaspoon vanilla extract
• 2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 cup pecans, chopped

Instructions

1. Preheat oven to 350. Grease cookie sheets.

2. Place figs in a small saucepan and cover with water. Bring to a boil and boil for 10 minutes. Drain and chop finely.

3. In a large mixing bowl; cream butter, gradually beat in sugar, beating until light and fluffy. Add egg, molasses and vanilla; beat well.

4. In a medium mixing bowl; sift together flour, baking soda, salt, cinnamon, and ginger. Stir in pecans and figs until well coated.

5. Stir flour mixture into creamed mixture in increments until well blended.

6. Drop dough by tablespoonfuls 1-2 inches apart onto greased cookie sheets. Bake for 10-12 minutes until lightly browned.

7. Cool slightly on cookie sheets; remove to wire racks or flattened paper bags to cool completely.