Breakfast Fig And Nut Cookies

• 3/4 cup packed brown sugar
• 1/4 cup butter, melted
• 2 large eggs
• 1/4 cup finely chopped dried figs
• 1/4 cup sweetened dried cranberries
• 1 teaspoon vanilla extract
• 4.5 ounces all-purpose flour (about 1 cup)
• 2.4 ounces whole-wheat flour (about 1/2 cup)
• 1/2 cup unprocessed bran
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 cup sliced almonds
• 2 teaspoons granulated sugar

1. Preheat oven to 350u0b0.
2. Combine first 3 ingredients in a large bowl. Stir in figs, cranberries, and vanilla.
3. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, bran, and next 3 ingredients in a bowl, stirring with a whisk. Add flour mixture to egg mixture, stirring just until moist. Gently fold in almonds.
4. Drop by level 1/4-cup measures 4 inches apart on 2 baking sheets lined with parchment paper. Sprinkle evenly with granulated sugar. Bake at 350u0b0 for 12 minutes or until almost set. Cool 2 minutes on pans. Remove from pans; cool completely on wire racks.
5. let your toddler help by: Pouring the measured figs and cranberries into a bowl. Stirring the ingredients in Step Pouring the measured almonds into the batter.
6. MyRecipes is working with
7. , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
8. .

brown sugar, butter, eggs, dried figs, cranberries, vanilla, flour, bran, baking soda, ground cinnamon, ground allspice, almonds, sugar

Taken from www.myrecipes.com/recipe/breakfast-fig-nut-cookies-0 (may not work)