Fig Newton Bars Recipe
Yield: 36 servingsRecipe by luhu.jp
Ingredients:
3 cup: Flour, sifted
2 each: Egg whites,
1/2 t: Salt,
1 t: Vanilla,
1/2 t: Cinnamon,
**** FIG FILLING ****,
2/3 cup: Butter or margarine,
3 cup: Figs, fresh, finely chopped
1/2 cup: Brown sugar, dark, firmly
-, see note
-packed,
1/4 cup: Water,
1/2 cup: Brown sugar, light, firmly
2 T: Sugar,
-packed,
2 T: 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, 1/4 inch thick and cut in pieces about 2 1/2 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
Source from luhu.jp
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, 1/4 inch thick and cut in pieces about 2 1/2 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
Source from luhu.jp