Orange & Fig Cookies

1 c. butter, at room temperature
1/2 c. granulated sugar*
1/4 c. brown sugar, packed
1 egg white**
2 whole eggs
1 t. pure vanilla extract
2-1/2 c. unbleached white flour
2 t. baking powder
1/2 t. salt
1-1/2 c. minced dried figs (1/2 lb.)*
1 T. freshly grated orange peel
3 T. fresh orange juice

*If you like, mince the figs in a food processor with a small amount of the sugar.

**The egg white must not contain even a speck of the yolk to whip up properly.

Preheat the oven to 350 degrees. Lightly oil two baking sheets.

In a large bowl, cream together the butter, sugar, and brown sugar until smooth and fluffy. In a small bowl, beat the egg white until soft peaks form. Add the beaten white, whole eggs, and vanilla to the creamed butter and mix well.

In a separate bowl, sift together the flour, baking powder, and salt. Combine the wet and dry ingredients, then stir in the figs, orange peel, and orange juice.

Drop the batter by well-rounded tablespoonfuls onto the baking sheets. Bake for 20 minutes, until the cookies are just slightly brown. Remove the cookies from the baking sheets and cool on a rack.

Cool completely before storing in a sealed container.

Makes 24 cookies.

Moosewood Restaurant Celebrates cookbook, p. 211.