Fig Newton Bars
Yield
3 dozenPrep
160 minCook
12 minReady
180 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
sifted |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
cinnamon
|
|
| ⅔ | cup |
butter
or margarine |
|
| ½ | cup |
brown sugar, dark
firmly packed |
*
|
| ½ | cup |
brown sugar, light
firmly packed |
*
|
| 2 | each |
egg whites
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| Fig filling | |||
| 3 | cups |
figs
fresh, finely chopped |
*
|
| ¼ | cup |
water
|
|
| 2 | tablespoons |
sugar
|
|
| 2 | tablespoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
sifted |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
cinnamon
|
|
| 158 | ml |
butter
or margarine |
|
| 118 | ml |
brown sugar, dark
firmly packed |
*
|
| 118 | ml |
brown sugar, light
firmly packed |
*
|
| 2 | each |
egg whites
|
*
|
| 5 | ml |
vanilla extract
|
|
| Fig filling | |||
| 7.1E+2 | ml |
figs
fresh, finely chopped |
*
|
| 59 | ml |
water
|
|
| 3E+1 | ml |
sugar
|
|
| 3E+1 | ml |
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℉ (180℃).
Roll out dough, a small portion at a time, ¼ inch thick and cut in pieces about 2½ 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.
