1 c. dried figs, cut fine
1/2 c. water
2 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/2 c. brown sugar, packed
2/3 c. Crisco
1/2 c. dark corn syrup
1 egg, unbeaten
1 tsp. vanilla
1 tsp. lemon extract

Cook figs in water for about 5 minutes. Set aside to cool. Sift together the next 6 ingredients. Mix the brown sugar and Crisco, creaming well. Stir in corn syrup. Blend in egg, vanilla, and lemon extract. Beat well. Add dry ingredients slowly; mix well. Stir in cooled figs. Drop by teaspoonfuls onto greased cookie sheet. Bake at 375 degrees for 10 to 12 minutes. Makes 4 dozen soft drop cookies.