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Name: Fig Newtons
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 ts Lemon Peel grated; 2/3 c Firmly packed dark brown; 1 3/4 c Water; 2 ts Baking Powder; 2 c Dried figs, preferably; 1/4 ts Salt; 1 ts Vanilla extract; 2 tb Sour cream; 1/2 ts Salt; 2 c Flour; 1/2 ts Baking soda; 1/4 ts Ground cinnamon; 5 tb Unsalted butter, softened; 2 Eggs; 1/3 c Sugar

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INGREDIENTS

2 ts Lemon Peel ; grated
2/3 c Firmly packed dark brown
1 3/4 c Water
2 ts Baking Powder
2 c Dried figs, preferably
1/4 ts Salt
1 ts Vanilla extract
FILLING
2 tb Sour cream
1/2 ts Salt
2 c Flour
1/2 ts Baking soda
1/4 ts Ground cinnamon
5 tb Unsalted butter, softened
2 Eggs
1/3 c Sugar

Servings

INSTRUCTIONS

In a small bowl beat the butter and sour cream until light. Gradually add the brown sugar, beating until the mixture is very light and thick. Incorporate the eggs one at a time; beat in the vanilla. Sift together the flour, baking powder, baking soda, cinnamon and salt. Add gradually to the creamed mixture. Divide the dough into three equal parts, wrap each part in lightly floured plastic wrap, then refrigerate the dough for at least two hours. Meanwhile, combine the figs and water in a heavy saucepan and simmer, covered for 30 mintues, or until the fruit is soft. Add the sugar, lemon peel and salt, and simmer, covered, for 15 mintues longer. Press the mixture through the coarse disk of a food mill. Cool. On a well-floured board, roll one piece of chilled dough into a rectangle about 5 by 11 inches (12 by 28 cm). Spread one third of the fig filling along one side of the dough, covering an area roughly 2 inches (5 cm) wide and 10 inches (25 cm) long, leaving margins of about 1/2 inch (1 cm) on the edges. Mound the filling slightly along its length, then moisten the exposed margins with water. Very gently, lift the uncovered dough with a spatula and fold it over the filling. Press it down, then trim the edges and shape the roll into a neat half cylinder about 11 inches (28 cm) long and 2 to 2 1/2 inches (5 to 6 cm) wide. Place the filled roll on a large baking sheet that has been buttered lightly or covered with parchment paper. Repeat the filling operation wth the remaining two thirds of the dough and filling, then bake the three rolls in a preheated 350F (180C) oven for 25 minutes, or until they are ightly browned. Cool the rolls briefly on a rack. Then with a sharp, serrated knife, trim off the ends of each roll and cut it into slices about 1 1/2 inches (4 cm) thick. Replace the slices on the rack. When the fig bars are completely cool, store them in an air-tight container.

NOTES

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Fig Newtons

2 ts Lemon Peel grated
2/3 c Firmly packed dark brown
1 3/4 c Water
2 ts Baking Powder
2 c Dried figs, preferably
1/4 ts Salt
1 ts Vanilla extract
 FILLING
2 tb Sour cream
1/2 ts Salt
2 c Flour
1/2 ts Baking soda
1/4 ts Ground cinnamon
5 tb Unsalted butter, softened
2 Eggs
1/3 c Sugar

In a small bowl beat the butter and sour cream until light. Gradually add  the brown sugar, beating until the mixture is very light and thick.  Incorporate the eggs one at a time; beat in the vanilla.    Sift together the flour, baking powder, baking soda, cinnamon and salt. Add  gradually to the creamed mixture. Divide the dough into three equal parts,  wrap each part in lightly floured plastic wrap, then refrigerate the dough  for at least two hours.    Meanwhile, combine the figs and water in a heavy saucepan and simmer,  covered for 30 mintues, or until the fruit is soft. Add the sugar, lemon  peel and salt, and simmer, covered, for 15 mintues longer. Press the  mixture through the coarse disk of a food mill. Cool.    On a well-floured board, roll one piece of chilled dough into a rectangle  about 5 by 11 inches (12 by 28 cm). Spread one third of the fig filling  along one side of the dough, covering an area roughly 2 inches (5 cm) wide  and 10 inches (25 cm) long, leaving margins of about 1/2 inch (1 cm) on the  edges.  Mound the filling slightly along its length, then moisten the  exposed margins with water.  Very gently, lift the uncovered dough with a  spatula and fold it over the filling. Press it down, then trim the edges  and shape the roll into a neat half cylinder about 11 inches (28 cm) long  and 2 to 2 1/2 inches (5 to 6 cm) wide. Place the filled roll on a large  baking sheet that has been buttered lightly or covered with parchment  paper.    Repeat the filling operation wth the remaining two thirds of the dough and  filling, then bake the three rolls in a preheated 350F (180C) oven for 25  minutes, or until they are ightly browned.    Cool the rolls briefly on a rack.  Then with a sharp, serrated knife, trim  off the ends of each roll and cut it into slices about 1 1/2 inches (4 cm)  thick. Replace the slices on the rack. When the fig bars are completely  cool, store them in an air-tight container.

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Nutrition

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Serving Size: 1 Serving (1252g)
Recipe Makes: 1 Servings

Calories: 2647
Calories from Fat: 514 (19%)

Amt Per Serving		% DV

	Total Fat 57.1g	76 %
	Saturated Fat 18.5g	92 %
	Monounsaturated Fat 20.5g
	Polyunsanturated Fat 8.3g
Cholesterol 2126.2mg		654 %
Sodium 2087.6mg		72 %
Potassium 1100mg		29 %
Total Carbohydrate 438.2g		129 %
	Dietary Fiber 10.1g	40 %
	Sugars, other 428.1g
Protein 94.9g		136 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2647

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