I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Tuesday, July 28, 2020

Fresh Fig Cookies

1 cup sugar
½ cup softened unsalted butter
1 egg, beaten
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cloves
1 cup fresh figs, peeled and chopped
½ cup walnuts, chopped

Preheat oven to 350°F. In a mixing bowl, cream sugar and butter and add beaten egg. In a separate bowl, sift together dry ingredients. Blend into sugar mixture at low speed. Use a spatula to fold in figs and nuts. Drop dough by spoonfuls on greased baking sheet. Bake for 15 to 20 minutes. Store cooled cookies in an airtight container in the pantry for up to a week. Makes about 3 dozen cookies.

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