NEW CASTLE — Fig Cookies
- 2⁄3 cup butter at room temperature
- 11⁄4 cups packed brown sugar, plus more for sprinkling
- 2 eggs
- 1 teaspoon vanilla
- 3 cups flour
- 2 teaspoons baking powder
- 2⁄3 cup chopped dried figs
Cream butter, brown sugar, eggs and vanilla in bowl until light and foamy. In separate bowl, sift flour, 11⁄2 teaspoons salt and baking powder, and add to first mixture. Mix until smooth.
Add figs and mix well. Roll into ball and wrap in wax paper or plastic wrap. Refrigerate for at least one hour.
When ready to bake, preheat oven to 350. Roll to 1⁄4-inch thickness on slightly floured board. Cut with cookie cutter. Sprinkle with sugar and bake for 12 to 15 minutes.
Yields: 60 cookies.