Bran And Fig Cookies Recipes

Steps:

• Preheat the oven to 375°F.
• If necessary, soak the figs in boiling water for a few minutes to soften them.
• Drain them and chop them when cool enough to handle.
• Cream the butter and brown sugar.
• Beat in the egg and milk.
• Mix the dry ingredients.
• Stir them in, with the chopped figs.
• Scoop out onto lightly buttered cookie sheets, and press down lightly with a wet fork.
• I use a small melon baller for evenly sized cookies.
• Bake for 10 minutes or until firm and lightly browned.

Steps:

• Stir together flour, baking powder and baking soda. Set aside.
• In large mixing bowl beat together butter, brown sugar and granulated sugar until thoroughly mixed.
• Add egg, milk and vanilla. Beat well.
• Stir in ALL-BRAN cereal and flour mixture, mixing until combined.
• Shape dough into two 10 1/2-inch-long rolls.
• Wrap in plastic wrap, covering ends carefully.
• Refrigerate at least 2 hours or until firm.
• Slice cookie rolls about 1/4 inch thick and place on ungreased baking sheet.
• Bake at 375° F about 9 minutes or until golden brown.
• Remove from baking sheets and cool on wire racks.
• Store in airtight container.

Steps:

• Preheat oven to 400°F. Line 24 muffin cups with muffin papers. Stir flour, baking soda and salt in small bowl to blend. Combine bran and figs in another bowl; mix in 1 cup boiling water.
• Beat butter in large bowl until creamy. Gradually beat in sugar, then honey. Beat in eggs 1 at a time. Beat in buttermilk alternately with flour mixture in 3 additions each. Mix in bran mixture. Divide batter among lined muffin cups.
• Bake muffins until tester inserted into center comes out clean, about 20 minutes. Turn muffins out onto racks and cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, beat together the butter, brown sugar, white sugar, vanilla, peanut butter and eggs. In a separate bowl, mix the flour, bran, oats, and baking soda. Stir the flour mixture into the butter mixture until smooth. Drop by rounded teaspoons onto an ungreased cookie sheet.
• Bake for 15 to 18 minutes in the preheated oven. Remove to a rack to cool.