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Fig and Nut Cookies
cup Gold Medal™ all-purpose flour
cup Gold Medal™ whole wheat flour
cup unprocessed bran
teaspoon baking soda
teaspoon ground cinnamon
teaspoon ground allspice
cup packed brown sugar
cup butter, melted
cup finely chopped dried figs
cup sweetened dried cranberries
cup sliced almonds
teaspoons granulated sugar
Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
In medium bowl, mix flours, bran, baking soda, cinnamon and allspice with whisk; set aside. In large bowl, stir together brown sugar, melted butter and eggs. Stir in figs, cranberries and vanilla. Add flour mixture, stirring just until moistened. Gently fold in almonds.
Onto cookie sheet, drop dough by 1/4 cupfuls 4 inches apart. Sprinkle evenly with granulated sugar.
Bake 12 minutes or until almost set. Cool 2 minutes; remove from cookie sheet to cooling rack.
When measuring flour, lightly spoon into a dry measuring cup and level with a knife.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1 1/2 Starch; 1/2 Fruit; 1 Other Carbohydrate; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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