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2/3 cup packed light brown sugar
1/2 cup vegetable oil
1 large egg white
3 tablespoons light molasses
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup stemmed, finely chopped Blue Ribbon Orchard Choice or Sun-Maid Figs
1/3 cup granulated sugar
Preheat oven to 350°F. Beat brown sugar and oil in large bowl with
electric mixer on medium speed until blended. Beat in egg white and
molasses.
In separate bowl combine flour, ginger, soda, cinnamon and
salt. On low speed, slowly beat in flour mixture until combined. With
spoon, stir in figs.
Shape 1-tablespoon portions of dough into
balls. Roll in granulated sugar. Place 2 1/2-inches apart on ungreased
cookie sheet. Place sheet in center of oven and bake cookies 7 to 9
minutes, until crackled on top and set around edges. Cool on wire rack.