***These cookies are really unique. Not only are they made with fresh figs and walnuts, but their consistency is almost like bread. That's right...I guess you could call them a "bready" cookie. Is that even a word? I don't think so...hah.
If you saw my Fresh Fig & Walnut Bread post a little bit down the page, this recipe is almost like a cookie version! They are delightfully scrumptious! I only wish that figs were in season all year long. However, I do have 2 loaves of the Fig Bread waiting in the freezer for us whenever we get a craving for it one of these fall days.
The only negative about these cookies is that they don't keep very good after the first 2 days or so. They are definitely the best right out of the oven!***
1 cup sugar
1/2 cup shortening
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cloves
1 cup fresh figs, peeled, chopped
1/2 cup walnuts, chopped
Preheat oven to 350 degrees F. In a stand up mixer fitted with the paddle attachment, cream sugar and shortening and add beaten egg. In a medium-sized bowl, sift dry ingredients. Add flour mixture to creamed mixture, blending on low speed. Use a spatula to fold in figs and nuts. Drop by spoonfuls on greased sheet. Bake for 15 to 20 minutes. Store cooled cookies in an airtight container in the pantry for up to a week.
Source: Chef Mom