Fig Newtons # 2
- 5 Tablespoons Unsalted Butter
- 2 Tablespoons Sour Cream
- 2/3 Cup packed dark brown sugar
- 2 Eggs room temp
- 1 Teaspoon Vanilla Extract
- 2 Cups All-Purpose Flour
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Salt
- 2 Cups dried figs
- 1 3/4 Cups Water
- 1/3 Cup Sugar
- 2 Teaspoons lemon rind grated
- 1/4 Teaspoon Salt
- In a large bowl, beat butter and sour cream until light. Gradually add brown. sugar, beating until mixture is very light & thick.
- Add eggs one at a time; beat in vanilla.
- Sift together, flour, baking powder, 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.
- Cut heavy stems off 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.
- Preheat oven to 350 F. Cover large baking sheet with parchment or spray with food release.
- Divide the chilled dough into thirds and refrigerate 2 parts.
- Roll remaining piece on well floured surface to form rectangle about 5 x 11".
- 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 about 11" long and 2-2 1/2" wide.
- Place on prepared baking sheet. Repeat until all filling & dough is used, then bake for 25 min, or until they are slightly browned.
- Cool rolls somewhat on rack, then trim off the ends and, with a sharp serrated knife, cut each one into slices about 1 1/2" wide. Replace slices on rack. When bars are completely cool, store airtight.
Exported from MasterCook II