---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Fig Newtons (Shelley)
 Categories: Cookies
      Yield: 20 Cookies
 
      5 tb Unsalted butter;
           - room temperature
      2 tb Sour cream
    2/3 c  Dark brown sugar *
      2    Eggs; room temperature
      1 ts Vanilla
      2 c  Flour
      2 ts Baking powder
    1/2 ts Baking soda
    1/4 ts Ground cinnamon
    1/2 ts Salt

----------------------------------FILLING----------------------------------
      2 c  Dried figs **
  1-3/4 c  Water
    1/3 c  Sugar
      2 ts Lemon rind; grated
    1/4 ts Salt
 
  * Sifted through a coarse sieve.
  ** Preferably moist-pack black figs.
  
  For the child of any age who has wondered how the filling gets into
  a fig bar, here's one way that doesn't require a factory full of
  machinery. The sweet, figgy filling tunnels through tender, puffy
  pillows of cookie dough to produce a generously over-stuffed
  version of a sweet that's been a favorite for generations.
  
  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, soda, cinnamon and salt.
  Add to the creamed mixture, beating on low speed or by hand. Mix
  well and turn out on a sheet of floured plastic; wrap, then
  refrigerate for at least 2 hours.
  
  Cut the heavy stems off the figs. Combine the figs and water in a
  heavy saucepan and simmer, covered, for 30 minutes, or until the
  fruit is soft. Add the sugar, lemon rind and salt and simmer,
  covered for 15 minutes longer. Press the mixture through a coarse
  disc of a food mill, then cool.
  
  Preheat the oven to 350 F. Cover with parchment or lightly grease a
  large baking sheet.
  
  Divide the chilled dough into thirds and refrigerate two parts.
  Roll the remaining piece on a well-floured board to form a
  rectangle about 5x11".
  
  Spread 1/3rd of the fig filling slightly to one side of center,
  along the length of the dough, covering an area roughly 2" wide and
  10" long and leaving a 1/2" pastry margin on the three sides of the
  filling away from the center. Mound the filling slightly in the
  center along its whole length, then moisten the exposed margin with
  water. Very gently, lift the uncovered pastry with a spatula and
  fold it over the filling. Press the upper pastry against the lower
  to seal it. Trim the edges and shape the roll into a neat,
  half-cylinder form about 11" long and 2 to 2-1/2" wide. Place on
  the prepared baking sheet.
  
  Repeat the filling operation with the remaining 2/3rds of the dough
  and filling, then bake the three rolls for 25 minutes or until they
  are slightly browned.
  
  Cool the rolls somewhat on a rack, then trim off the ends and, with
  a sharp serrated knife, cut each one into slices about 1-1/2" wide.
  Replace the slices on the rack. When the fig bars are completely
  cool, store them airtight.

  Recipe by Helen Witty & Elizabeth Schneider Colchie

  Recipe FROM: Better Than Store-Bought
  
  Posted by: Shelley Rodgers
  Posted by: Ian Hoare, Jan 15, 1997
 
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