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Capped Fig Cookies


Fig Filling
1 cup packed brown sugar
1/3 cup margarine; softened
1/4 cup buttermilk
2 egg whites
1 3/4 cups all-purpose flour
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1 cup finely chopped dried figs
-- (about 8)
1/3 cup sugar
1/4 cup water
1 tablespoon lemon juice
3 tablespoons chopped walnuts

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.

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Contributor: Betty Crocker's Low-Fat

Yield: 36 servings

Preparation Time: 0:00

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