Fig and Almond Muffin-Top Cookies

• 14 cup brown sugar, packed
• 14 cup butter, melted
• 2 large eggs
• 14 dried fig, finely chopped
• 14 cup dried sweetened cranberries
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 12 cup whole wheat flour
• 12 cup natural bran
• 12 teaspoon baking soda
• 14 teaspoon cinnamon
• 14 teaspoon allspice
• 14 cup sliced almonds
• 2 teaspoons sugar

1. Preheat oven to 350 degrees.
2. Combine first 3 ingredients in a large bowl.
3. Stir in dried fruits and vanilla.
4. Lightly spoon flour into dry measuring cups, level with a knife.
5. combine flours, bran, baking soda, spices, stirring with a whisk.
6. Add flour to egg mixture, stirring until just moist.
7. Gently fold in almonds.
8. Drop by level 1/4 cup measures 4 inches apart on 2 baking sheets lined with parchment paper.
9. Sprinkle evenly with granulated sugar.
10. Bake for 12 minutes or until almost set.
11. Cool 2 minutes on pans and then remove to wire racks and allow to cool completely.

brown sugar, butter, eggs, cranberries, vanilla, flour, whole wheat flour, natural bran, baking soda, cinnamon, allspice, almonds, sugar

Taken from www.food.com/recipe/fig-and-almond-muffin-top-cookies-174411 (may not work)