Title: Fig Newtons # 4
Categories: Bar
Yield: 40 Servings
| 12 | oz | Dried figs; chopped |
| 1/2 | c | Sugar |
| 3/4 | c | Water |
| 1 | | Lemon; juiced |
| 1/2 | c | Shortening |
| 1 | c | Brown sugar; packed |
| 2 | | Eggs |
| 1 | ts | Vanilla |
| 2 1/2 | c | Flour |
| 1/4 | ts | Soda |
| 1/2 | ts | Salt |
In a saucepan combine figs, sugar, water and lemon juice. Cook and stir
over medium heat until mixture is thick and jam like. Cool. In a bowl,
combine shortening, brown sugar, eggs, and vanilla. Stir in flour, soda and
salt. Turn dough out onto a heavily floured surface and knead a few times
to make a smooth ball. With a floured rolling pin roll dough out to a 14 x
12-inch rectangle. Cut dough with a knife into 4 strips, 3 1/2 inches wide
and 12 inches long. Spoon filling in a mound down the center of each strip.
Using a spatula, turn in sides of each strip to enclose the filling.
Press edges together and turn strip seam side down. With a sharp knife
cut each strip into 10 pieces. Place on greased baking sheets and bake at
375 degrees for 10 - 12 minutes, or until fig newtons are puffed and firm
to the touch. Cool on a rack and store in an airtight container in a cool
dry place. Makes 40. By fatfree-request@fatfree.com on Jun 16, 1997