"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Fig Newtons Recipe

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This recipe for Fig Newtons, by , is from For The Love Of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wendy (Luis) Thordsen
Added: Thursday, July 13, 2006


3 cups 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 ****
3 cups Figs, fresh, finely chopped
1/4 cup Water
2 Tblsp Sugar
2 Tblsp Lemon juice

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.

Personal Notes:
Personal Notes:
NOTE: If fresh figs are not
available, substitute 2 cups finely chopped dried golden figs and increase water to 1 cup.




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