Favorite of California ranchers—bake them and you’ll understand why
1c. chopped golden or black figs (½lb.)
1c. butter or regular margarine
½c. brown sugar, firmly packed
2c. sifted flour
2tsp. baking powder
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.