Best Fig Newtons
Best Fig Newtons recipe
Yield
48 servingsPrep
20 minCook
25 minReady
50 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
figs
chopped |
|
| ½ | cup |
sugar
|
|
| ¾ | cup |
water
|
|
| 1 |
lemon
juiced |
*
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 1 | cup |
brown sugar
packed |
*
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
figs
chopped |
|
| 118 | ml |
sugar
|
|
| 177 | ml |
water
|
|
| 1 | each |
lemon
juiced |
*
|
| 118 | ml |
vegetable shortening
|
*
|
| 237 | ml |
brown sugar
packed |
*
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 591 | ml |
all-purpose flour
|
|
| 1.3 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
Directions
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 14x12-inch rectangle. Cut dough with a knife into 4 strips, 3½ 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℉ (190℃). for 10 to 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.
