California Fig Cookies

Preparation info

  • Difficulty


  • Makes

    4 dozen

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Favorite of California ranchers—bake them and you’ll understand why


  • 1 c. chopped golden or black figs (½ lb.)
  • c. water
  • 1 c. butter or regular margarine
  • ½ c. sugar
  • ½ c. brown sugar, firmly packed
  • 1 egg
  • 1 tsp. vanilla
  • 2 c. sifted flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • Walnut or pecan halves (optional)


  • Cook figs with water, stirring frequently, until thickened, about 5 minutes. Set aside to cool.
  • Beat butter with both sugars until light and fluffy; beat in egg and vanilla to blend well.
  • Sift together flour, baking powder and salt. Mix into creamed mixture. Then stir in cooled figs.
  • Drop by teaspoonfuls about 2" apart onto lightly greased baking sheet. Press a walnut half on top of each cookie. Bake in moderate oven (375°) 10 to 12 minutes, until lightly browned. Remove cookies and cool.