---------- Recipe via Meal-Master (tm) v8.05
  
       Title: FIG NEWTONS (SHELLEY)
  Categories: Cookies
       Yield: 20 Servings
  
       5 tb Unsalted butter;  room temp
       2 tb Sour cream
     2/3 c  Dark brown sugar; *
       2    Eggs, room temp
       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 Grated lemon rind
     1/4 ts Salt
  
   NB * 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 overstuffed 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~.  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
   inches.
   
   Spread 1/3 of the fig filling slightly to one side of center, along the
   length of the dough, covering an area roughly 2 inches wide and 10 inches
   long and leaving a 1/2-inch 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 inches long and 2 to 2-1/2
   inches 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 inches wide. Replace
   the slices on the rack.  When the fig bars are completely cool, store them
   airtight. [ Better Than Store-Bought by Helen Witty & Elizabeth Schneider
   Colchie ]
   
   FROM:      Shelley Rodgers
   
   From: Ian Hoare                       Date: 15 Jan 97
  
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