• 2/3 cup shortening
• 1 tsp. baking powder
• 1/2 cup brown sugar, packed down
• 1/2 tsp baking soda
• 3/4 cup white sugar
• 1 1/2 tsp allspice
• 2 eggs
• 1 tsp cinnamon
• 3/4 all purpose flour
• 1/2 cup Hadley’s Walnut (broken)
• 1/2 cup Hadley’s Raisins
• 1/2 cup stewed dried Hadley’s Mission figs (drained and cut up)

Cream shortening, two sugars, eggs and figs together. Mix flour and other dry ingredients. Add nuts and raisins to fig mixture along with dry ingredients. Mix together. Drop from teaspoon onto buttered cookie sheets. Bake in moderate oven (375 degrees) for about 11 minutes or until brown and firm to touch. Cool on wire racks. Store in tin box or glass jar.