Cookies are Made for Friends

The best cookies are ones you make for, and with, friends. Ruby and I took a recipe that my pal Shannon in Boston sent me and added a few more crunchies: dark chocolate chunks Ruby cut from a thick block, cut up dried but soft figs and toasted pecan pieces.

First, preheat the oven to 375 F.

Whisk well together:
2-1/4 cups unbleached all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Beat on high until creamy in a stand mixer or electric hand mixer:
1 cup margarine, room temperature is key

Then add as you beat on high until fluffy and peaks form:
3/4 cup sugar
3/4 cup brown sugar
2 teaspoons vanilla
2 egg substitutes (1 tablespoon Ener-G Egg Replacer mixed with 1/4 cup warm water)

On low, add and mix just until combined:
The mixture of flour, baking soda and salt

Fold in:
1/4 pound dark chocolate chunks
1/4 pound figs, chopped and stemmed
1/4 pound toasted pecans, chopped or broken

Form into balls and bake on a sheet pan until they just start to crispen, about 9 to 11 minutes. They'll continue to bake a bit as they cool.

I highly recommend this recipe as fabulous. The cookies go well with Monte Xanic 2001 Cabernet Sauvignon and Merlot if for no other reason than this smooth wine being the only kind from Mexico that I recently found. I think all who've tasted these cookies agree: They didn't taste the vegan we added.

Photos: Christopher Brunn