---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Indian Figlets
  Categories: Cookies
       Yield: 44 servings
  
       8 oz Dried brown figs; 1 cup;
            -packed
     1/2 c  Water
   2 1/2 c  All purpose flour; sifted
       1 ts Baking soda
       1 ts Cinnamon
     1/4 ts Ginger
     1/4 ts Nutmeg
     1/3 lb Butter; 10 2/3 tbs butter
     1/2 c  Light brown sugar; firmly
            -pack
     1/2 c  Dark corn syrup
       1 ts Vanilla extract
       1    Egg
       2    Lemons/finely grated rinds
  
      Remove the hard stems from the figs and cut the figs into medium small
   pieces.  Place them in a small saucepan with the water. Bring to a boil
   over moderate heat; cook, stirring occasionally, for about 5 minutes until
   the water is absorbed. Set aside to cool. Mix together the flour, baking
   soda, ginger, salt, cinnamon and nutmeg. Set aside.
   
       In a large bowl, cream the butter and sugar, then beat in the corn
   syrup and the vanilla and egg. Add the mixed dry ingredients and mix until
   blended.  Stir in the lemon rind and then the cooled figs. Drop by rounded
   teaspoonfuls on a greased cookie sheet 2 inches apart. Bake for 12-15
   minutes.  The cookies are done when the tops spring back firmly if they are
   lightly pressed with a finger tip. Remove and cool.
  
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