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Title: Fig Newtons
Categories: Cookie
Yield: 20 Servings
| BETTER THAN STORE-BOUGHT | ||
| 5 | tb | Unsalted butter at room temp |
| 2 | tb | Sour cream |
| 2/3 | c | Dark brown sugar, sieved |
| 2 | Eggs at room temperature | |
| 1 | ts | Vanilla |
| 2 | c | Flour |
| 2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/4 | ts | Ground cinnamon |
| 1/2 | ts | Salt |
| FILLING | ||
| 2 | c | Dried figs pref. black moist |
| 1 3/4 | c | Water |
| 1/3 | c | Sugar |
| 2 | ts | Grated lemon rind |
| 1/4 | ts | Salt |
1. In a small bowl, beat the butter and sour cream until light. Gradually add the brown sugar, beating until the mixture is very light and thick. Beat in eggs one at a time then vanilla.
2. Sift together flour, baking powder, soda, cinnamon and salt. Add to creamed mixture, beating on low speed. Mix well and turn out on a sheet of floured plastic. Wrap, then refrigerate for at least 2 hours.
3. Cut heavy stems off the figs. Combine figs and water in a heavy saucepan and simmer, covered for 30 min or until fruit is soft. Add sugar, lemon rind, and salt and simmer, covered for 15 min longer. Press the mixture through the coarse disc of a food mill, then cool.
4. Preheat oven to 350 F. Cover with parchment or lightly grease a large baking sheet.
5. Divide the chilled dough into thirds and refrigerate two parts. Roll the remaining piece on a well-floured board to form a rectangle about 5x11 inches.
6. Spread 1/3 of fig filling slightly to one side of center, along the length of the dough, covering an area roughly 2" wide and 10" long leaving 1/2 in pastry margin on the three sides of the filling away from the center. Mound the filling slightly in the center along its whole length, then moisten the exposed margin with water. Very gently, lift the uncovered pastry with a spatula and fold it over the filling. Press the upper pastry against the lower to seal it. Trim the edges and shape the roll into a neat, half-cylinder form about 11" long and 2 to 2 1/2" wide. Place on the prepared baking sheet.
7. Repeat the filling operation with the remaining 2/3 of dough and filling, then bake the three rolls for 25 min or until they are slightly browned.
8. Cool the rolls somewhat on a rack, then trim off the ends and, with a sharp serrated knife, cut each one into slices about 1 1/2 inches wide. Replace the slices on the rack. When the fig bars are completely cool, store them airtight.
Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, x.x gm fat, x.x mg iron, xx mg calcium, x% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes
From: Elizabeth Rodier Date: 12-17-93 The Lunatic Fringe Bbs (978) F-Inter Co
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