Fig newton bars
36 servings
Ingredients
| Quantity | 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 |
| **** FIG FILLING **** | ||
| 3 | cups | Figs, fresh, finely chopped (see note) |
| ¼ | cup | Water |
| 2 | tablespoons | Sugar |
| 2 | tablespoons | Lemon juice |
Directions
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