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Home : Baked Goods : Cookies : Chunky Chocolate and Fig Sugar Cookies

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Chunky Chocolate and Fig Sugar Cookies

Contributed by: NAPSA

Bring Out Your Best (NAPSA) - Stress, fast food and not spending enough time with those we love may not only have an impact on one's health, but it may also affect your state of well-being. A healthy diet may make an impact on your mind, mood, energy and spirit.

The advice comes from a panel of consultants assembled by the makers of Hellmann's and Best Foods Salad Dressing to help consumers improve their state of mind, boost their body's energy and nurture the soul through food.

The panelists are psychologist and author, Dr. Joan Kenley, cookbook authors and twin sisters, Mary Corpening Barber and Sara Corpening Whiteford and radio and television host, Lauren Groveman.

Choosing to commit to a good eating regimen is sometimes the hardest part. In order to reap the long term benefits of a good diet, you have to stick with it. Dr. Kenley suggests finding a friend or a group of friends with similar health goals who are willing to commit together to good eating. This may also provide someone to exchange recipes with and a support system. Try this simple recipe to start with.

Ingredients:

  • 1 cup (2 sticks) butter, softened
  • 1 3/4 cups packed light brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 cups Blue Ribbon Orchard Choice or Sun-Maid Mission or Calimyrna figs, stems trimmed, coarsely chopped
  • 2 cups coarsely chopped walnuts
  • 2 cups coarsely chopped semi-sweet chocolate

Directions:

Preheat oven to 350 F.

In large mixing bowl, beat butter, sugar, eggs and vanilla with electric mixer until light and fluffy. Stir in flour, baking soda, cinnamon and salt. Add figs, walnuts and chocolate and stir just until blended.

Drop by heaping tablespoonfuls at least 2 inches apart onto ungreased cookie sheet.

Bake one sheet at a time 13 to 15 minutes or until cookie edges are golden. Cool slightly on sheet before removing to a wire rack.


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