"fig-newtons"


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Recipe by: nevra

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Preparation Time:
10 Min
Serves:
20
Difficulty:
Easy
Cost:
cost recipe

Main Ingredients:

See below ingredients and instructions of the recipe


Cooking Preparation of the Recipe:


---------------------------DOUGH--------------------------------
5 tb Unsalted butter 2 c All-purpose flour
2 tb Sour cream 2 ts Baking powder
2/3 c Packed dark brn. sugar 1/2 ts Baking soda
2 Eggs, at room temperature 1/2 ts Ground cinnamon
1 ts Vanilla extract or flavor 1/2 ts Salt

--------------------------FILLING-------------------------------
2 c Dried figs, 2 ts Grated lemon rind
1 3/4 c Water 1/4 ts Salt
1/3 c Sugar

1) In small bowl, beat butter sour cream until light. Gradually add
brn. sugar, beating until mixture is very light thick. Add eggs one
at a time; beat in vanilla 2) Sift together, flour, baking pwdr.,
soda, cinnamon and salt. Add to creamed mixture, beating on low speed
or by hand. Mix well and turn out on sheet of floured plastic; wrap,
then refrigerate for at least 2 hrs. 3) Cut heavy stems off of figs.
Combine figs and water in heavy saucepan and simmer, covered, for 30
min., or until fruit is soft. Add sugar, lemon rind, and salt and
simmer, covered, for 15 min. longer. Press mixture thru food mill and
cool. 4) Preheat oven to 350 F. Cover lge. baking sheet with
parchment or spray with food release. 5) Divide the chilled dough
into thirds and refrigerate 2 parts. Roll remaining piece on well
floured surface to form rectangle abt. 5 x 11". 6) Spread 1 third of
fig filling slightly to one side of center, along the length of the
dough, leaving 1/2" margin around edges. Mound filling slightly in
center along whole length. Moisten edges with water. VERY GENTLY,
lift uncovered pastry with spatula and fold over filling. Press 2
halves together to seal. Trim edges and shape roll into a neat,
half-cylinder form abt. 11" long and 2-2 1/2" wide. Place on prepared
baking sheet. 7) Repeat until all filling dough is used, then bake
for 25 min, or until they are slightly browned. 8) Cool rolls
somewhat on rack, then trim off the ends and, with a sharp serrated
knife, cut each one into slices abt 1 1/2" wide. Replace slices on
rack. When bars are completely cool, store airtight.

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