2/3 c Shortening

1/2 c Brown sugar, firmly packed

3/4 c White sugar

2 Eggs

1/2 c Stewed California dried figs

-- drained and cut up 3 c Sifted all-purpose flour

1 ts Baking powder

1/2 ts Baking soda

1 1/2 ts Allspice

1 ts Cinnamon

1/2 c Walnut meats, broken

1/2 c Raisins or currants

Cream shortening, two sugars, eggs and the drained, cut-up stewed figs together. Sift the flour. Measure and sift again with the other dry ingredients. Add nuts and raisins and flour. Mix together. Drop from teaspoon onto buttered cookie sheets. Bake in moderate oven (375 F.) for about 11 minutes or until brown and firm to touch. Cool on wire cake racks. Store in tin box or glass jar. A stone crock will make these cookies too moist. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias