These spiced fig and nut cookies are a delightful treat, combining the natural sweetness of figs with the warmth of spices and the crunch of nuts.
Preheat your oven to 350°F (175°C) and prepare a baking sheet by greasing it or lining it with parchment paper.
Using parchment paper makes cleanup easier and prevents sticking.
Place the dried figs in a small saucepan, cover with water, and bring to a boil. Boil for 10 minutes, then drain and chop finely.
Chopping the figs finely ensures they distribute evenly in the dough.
In a large mixing bowl, cream together the butter and shortening. Gradually add the sugar, beating until light and fluffy. Mix in the egg, molasses, and vanilla extract.
Ensure the butter is at room temperature for easier mixing.
In another bowl, sift together the flour, baking soda, salt, cinnamon, and ginger. Stir in the chopped pecans and prepared figs.
Sifting the dry ingredients helps to evenly distribute the baking soda and spices.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Use a cookie scoop for uniform sizes.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly browned.
Keep an eye on the cookies to prevent overbaking.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Cooling on the sheet helps the cookies set before moving them.
