2/3 c Shortening 1 ts Baking powder
1/2 c Brown sugar, firmly packed 1/2 ts Baking soda
3/4 c White sugar 1 1/2 ts Allspice
2 Eggs 1 ts Cinnamon
1/2 c Stewed California dried figs 1/2 c Walnut meats, broken
— drained and cut up 1/2 c Raisins or currants
3 c Sifted all-purpose flour
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