Fig Newtons Recipe
Ingredients
| Flour | 3 Cup (16 tbs), sifted | |
| Salt | 1/2 Teaspoon | |
| Cinnamon | 1/2 Teaspoon | |
| Butter/Margarine | 2/3 Cup (16 tbs) | |
| 1/2 cup firmly packed dark brown sugar | ||
| Firmly packed light brown sugar | 1/2 Cup (16 tbs) | |
| Egg whites | 2 | |
| Vanilla | 1 Teaspoon | |
| 2 cups finely chopped dried golden fig | ||
| Water | 1 Cup (16 tbs) (Fig Filling:) | |
| Sugar | 2 Tablespoon (Fig Filling:) | |
| Lemon juice | 2 Tablespoon (Fig Filling:) | |
Directions
Sift flour with salt and, if you like, cinnamon.
Cream butter and sugars until very fluffy; beat in egg whites and vanilla.
Slowly work in flour; wrap dough and chill 2-3 hours.
Meanwhile, prepare filling: Simmer all ingredients together, stirring frequently, 5-7 minutes until thick.
Cool but do not chill.
When dough has chilled long enough, preheat oven to 350° F.
Roll out dough, a small portion at a time, 1/4" thick and cut in pieces about 2 1/2" wide and 3" long.
Place a level teaspoon, fig mixture in center of each, fold dough around filling as though folding a business letter.
Flatten cookies slightly and place seam side down 1" apart on ungreased baking sheets; bake about 12 minutes until lightly browned and just firm.
Cool on racks.
Cream butter and sugars until very fluffy; beat in egg whites and vanilla.
Slowly work in flour; wrap dough and chill 2-3 hours.
Meanwhile, prepare filling: Simmer all ingredients together, stirring frequently, 5-7 minutes until thick.
Cool but do not chill.
When dough has chilled long enough, preheat oven to 350° F.
Roll out dough, a small portion at a time, 1/4" thick and cut in pieces about 2 1/2" wide and 3" long.
Place a level teaspoon, fig mixture in center of each, fold dough around filling as though folding a business letter.
Flatten cookies slightly and place seam side down 1" apart on ungreased baking sheets; bake about 12 minutes until lightly browned and just firm.
Cool on racks.
Chef
