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Ingredients
| light brown sugar (packed): 1/4 cup (packed) |
| salted butter: 1/4 cup (melted) |
| eggs: 2 (large) |
| dried figs: 1/4 fig (finely chopped) |
| dried sweetened cranberries: 1/4 cup |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 1 cup |
| whole wheat flour: 1/2 cup |
| wheat bran: 1/2 cup |
| baking soda: 1/2 tsp |
| ground cinnamon: 1/4 tsp |
| allspice: 1/4 tsp |
| almonds (sliced): 1/4 cup |
| granulated sugar: 2 tsp |
Fig and Almond Muffin-Top Cookies
Credit: Food.com
User rating:
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Prep Time
20 min -
Cook Time
12 min -
Servings
10 serving(s)
Tags
- Preheat oven to 350 degrees.
- Combine first 3 ingredients in a large bowl. Stir in dried fruits and vanilla.
- Lightly spoon flour into dry measuring cups, level with a knife. combine flours, bran, baking soda, spices, stirring with a whisk.
- Add flour to egg mixture, stirring until just moist.
- Gently fold in almonds.
- Drop by level 1/4 cup measures 4 inches apart on 2 baking sheets lined with parchment paper.
- Sprinkle evenly with granulated sugar. Bake for 12 minutes or until almost set.
- Cool 2 minutes on pans and then remove to wire racks and allow to cool completely.