Yield: 36 cookies
| Measure | Ingredient |
|---|---|
| ⅓ cup | Butter or margarine |
| ½ cup | Sugar |
| 1 \N | Egg |
| 1½ cup | Sifted flour |
| ¼ teaspoon | Baking soda |
| ⅛ teaspoon | Salt |
| 1 cup | Powdered sugar |
| 2 tablespoons | Milk |
| 8 ounces | Canned crushed pineapple drained |
| ¼ cup | Chopped macadamia nuts OR- walnuts |
| ½ cup | Chopped Calif. dried figs |
| \N \N | Flaked coconut |
GLAZE
In large bowl, beat butter, sugar and egg until fluffy. Combine flour, soda and salt; beat into butter-sugar mixture alternately with pineapple. Stir in nuts and figs. Drop by teaspoon on greased cookie sheet. Bake at 350 degrees F. for 10 to 12 minutes. While warm, dip cookies into glaze of powdered sugar and milk; then in coconut.
Source: California Dried Figs - Recipes...Serving Ideas Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias