Capped Fig Cookies
Heat oven to 400 degrees. Prepare Fig Filling. Mix brown sugar, margarine, buttermilk and egg whites in large bowl. Stir in remaining ingredients. Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Top each with 1/2 teaspoon filling. Top filling with 1/2 teaspoon dough. Bake 8 to 10 minutes or until almost no indentation remains when touched (do not touch filling). Immediately remove from cookie sheet; cool. Store tightly covered. ABOUT 3 DOZEN COOKIES. FIG FILLING Heat figs, sugar, water and lemon juice in 1-quart saucepan over medium heat, stirring constantly, until mixture thickens and boils. Stir in walnuts; cool.
Contributor: Betty Crocker's Low-Fat
Yield: 36 servings
Preparation Time: 0:00
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