| 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
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