| FIG NEWTONS |
| Print this page |
| 3 cup Flour, sifted 1/2 tsp Salt 1/2 tsp Cinnamon 2/3 cup Butter or margarine 1/2 cup Brown sugar - dark, firmly packed 1/2 cup Brown sugar - light, firmly packed 2 egg whites 1 tsp Vanilla **** FIG FILLING **** 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. Yield: 36 Servings |