| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Bar cookies | 40 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Posted to MM-Recipes Digest V4 #195 by "Griff" <wgriffin@ix.netcom.com> on Jul 28, 1997
A Message from our Provider:
“Jesus Christ is the shelter from life’s storm.”