Sherried Fig-Coconut Cookies Recipe
Ingredients
| Dried figs | 1 Cup (16 tbs) | |
| Shortening | 3⁄4 Cup (12 tbs) | |
| Sugar | 1 1⁄2 Cup (24 tbs) | |
| Eggs | 2 | |
| Coconut | 1 Cup (16 tbs) | |
| All purpose flour | 3 Cup (48 tbs) | |
| Baking powder | 3 Teaspoon | |
| Salt | 3⁄4 Teaspoon | |
| Sherry wine | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size
Calories 188 Calories from Fat 69
% Daily Value*
Total Fat 8 g12%
Saturated Fat 2.6 g13.2%
Trans Fat 0.8 g
Cholesterol 16.9 mg5.6%
Sodium 112.9 mg4.7%
Total Carbohydrates 28 g9.3%
Dietary Fiber 1.3 g5.1%
Sugars 15.1 g
Protein 2 g4.7%
Vitamin A 0.4% Vitamin C 0.3%
Calcium 5.9% Iron 5.8%
*Based on a 2000 Calorie diet
Directions
1)In a bowl, add figs and boiling water.
2)Leave it for 10 minutes and drain.
3)Take off stems and cut figs into small pieces with scissors.
MAKING
4)In a bowl, cream shortening and slowly add sugar and cream until light and fluffy.
5)Add eggs and beat.
6)A coconut and figs and mix well.
7)In another bowl, sift together flour, baking powder and salt.
8)Mix the dry ingredients alternately with sherry, mixing well after each addition.
9)Take a greased baking sheet, drop from teaspoon, about 2 to 3 inches apart.
10)Bake at 400 degrees for about 10 minutes.
SERVING
11)Serve the sherried fig-coconut cookies when desired.
Chef
