2 c. sugar
2 eggs
1/2 c. Crisco
3 1/2 c. flour
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 c. fig preserves
1 c. chopped pecans

Cream sugar, eggs, and shortening until creamy. Add the rest of the ingredients. Drop by teaspoon far apart on a greased cookie sheet. Bake at 350 degrees until light brown. (I use a pint of figs, mash it whole - not too juicy.)