Fig newtons

 
                               "Fig-Newtons"
 
 Recipe By     : 
 Serving Size  : 20   Preparation Time :0:00
 Categories    : Cookies                          Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----DOUGH-----
    5      tbsp          Unsalted butter
    2      tbsp          Sour cream
      2/3  c             dark brown sugar -- firmly packed
    2                    Eggs -- at room temperature
    1      tsp           Vanilla extract
    2      c             All-purpose flour
    2      tsp           Baking powder
      1/2  tsp           Baking soda
      1/2  tsp           Ground cinnamon
      1/2  tsp           Salt
                         -----FILLING-----
    2      c             Dried figs
    1 3/4  c             Water
      1/3  c             Sugar
    2      tsp           lemon rind -- grated
      1/4  tsp           Salt
 
 In a small bowl, cream butter and sugar, beating until mixture is very light
& thick. Add eggs one at a time; beat in vanilla 2) Sift together, flour,
baking pwdr., soda, cinnamon and salt. Add to creamed mixture, beating on low
speed or by hand. Mix well and turn out on sheet of floured plastic; wrap, then
refrigerate for at least 2 hrs. 3) Cut heavy stems off of figs. Combine figs
and water in 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 mixture thru food mill and cool. 4) Preheat oven to 350 F. Cover lge.
 baking sheet with parchment or spray with food release. 5) Divide the chilled
dough into thirds and refrigerate 2 parts. Roll remaining piece on well floured
surface to form rectangle abt. 5 x 11". 6) Spread 1 third of fig filling
slightly to one side of center, along the length of the dough, leaving
1/2" margin around edges. Mound filling slightly in center along whole
length. Moisten edges with water. VERY GENTLY, lift uncovered pastry with
spatula and fold over filling. Press 2 halves together to seal. Trim edges and
shape roll into a neat, half-cylinder form abt. 11" long and 2-2 1/2"
wide. Place on prepared baking sheet. 7) Repeat until all filling & dough
is used, then bake for 25 min, or until they are slightly browned. 8) Cool
rolls somewhat on rack, then trim off the ends and, with a sharp serrated
knife, cut each one into slices abt 1 1/2" wide. Replace slices on rack.
When bars are completely cool, store airtight.
 
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