Search Site   
Turkey Pot Pie
Graham Cracker Pie
3-Cheese Escalloped Potatoes
Peanut Power Bowl
Thai Chicken Lettuce Wraps with Peanut Sauce
Peanut Butter Breakfast Bread Pudding
Peanut Butter Squares
Country Ribs BBQ Sauce
Grilled Smoked Sausage & Pepper Hoagies
Deluxe Nacho Dogs
Chocolate Fig Crinkles
California figs

Makes about 30 cookies 1 cup packed light brown sugar 1/4 cup butter, softened 2 ounces unsweetened chocolate, melted 2 large eggs 1 teaspoon vanilla extract 1 cup all-purpose flour 1/4 cup unsweetened cocoa powder 1 teaspoon baking powder 1/8 teaspoon salt 1 cup stemmed, finely chopped Blue Ribbon Orchard Choice or Sun-Maid Figs 1/3 cup confectioners’ sugar

Beat brown sugar and butter with electric mixer on medium speed until blended. Beat in melted chocolate. Beat in eggs, one at a time, and vanilla. In medium bowl, stir together flour, cocoa powder, baking powder and salt. On low speed, slowly beat into chocolate mixture. Stir in figs. Cover bowl and chill 3 hours. To bake, preheat oven to 350 degrees. Form 1-tablespoon portions of dough into balls. Roll in confectioners’ sugar. Place balls, 2-1/2 inches apart, on greased baking sheet. Place sheet in center of oven and bake cookies 7-9 minutes, until crackled on top and set around edges. Cool on wire rack.