Fig Newtons # 2

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

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