Fig newton bars

Yield: 36 servings

Measure Ingredient
3 cups Flour, sifted
½ teaspoon Salt
½ teaspoon Cinnamon
⅔ cup Butter or margarine
½ cup Brown sugar - dark, firmly packed
½ cup Brown sugar - light, firmly packed
2 eaches Egg whites
1 teaspoon Vanilla
\N \N **** FIG FILLING ****
3 cups Figs, fresh, finely chopped (see note)
¼ cup Water
2 tablespoons Sugar
2 tablespoons Lemon juice

Sift flour with salt and cinnamon. Cream butter and sugars until very fluffy; beat in egg whites and vanilla. Slowly work in flour; wrap dough and chill 2 to 3 hours. Meanwhile, prepare filling. Simmer the ingredients together, stirring frequently, 5 to 7 minutes until thick. Cool but do not chill. When dough has chilled long enough, preheat oven to 350 degrees. Roll out dough, a small portion at a time, ¼ inch thick and cut in pieces about 2½ inches wide and 3 inches long. Place a level teaspoon of fig mixture in the center of each and fold dough around filling as though folding a business letter. Flatten cookies slightly and place seam down 1 inch apart on ungreased baking sheets; bake about 12 minutes until lightly browned and just firm. Cool on racks. NOTE: If fresh figs are not available, substitute 2 cups finely chopped dried golden figs and increase water to 1 cup.

Submitted By PAT STOCKETT On 09-29-94

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