Title: Fig Newtons # 2
Categories: Bar cookies
Yield: 1 servings

Dough:
5 tb Unsalted butter
2 tb Sour cream
2/3 c Packed dark brown sugar
2 Eggs; room temp
1 ts Vanilla extract
2 c All-purpose flour
2 ts Baking powder
1/2 ts Baking soda
1/2 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

In a large bowl, beat butter and sour cream until light.
Gradually add brown. sugar, beating until mixture is very light
thick. Add eggs one at a time; beat in vanilla. Sift together, flour,
baking powder., soda, cinnamon and salt. Add to creamed mixture,
beating on low speed or by hand. Mix well and turn out on sheet of
floured plastic; wrap, then refrigerate for at least 2 hrs.
Cut heavy stems off figs. Combine figs and water in heavy
saucepan and simmer, covered, for 30 min., or until fruit is soft.
Add sugar, lemon rind, and salt and simmer, covered, for 15 min.
longer. Press mixture thru food mill and cool.
Preheat oven to 350 F. Cover large. baking sheet with parchment or
spray with food release. Divide the chilled dough into thirds and
refrigerate 2 parts. Roll remaining piece on well floured surface to
form rectangle about. 5 x 11". Spread 1 third of fig filling slightly
to one side of center, along the length of the dough, leaving 1/2″
margin around edges. Mound filling slightly in center along whole
length. Moisten edges with water.
VERY GENTLY, lift uncovered pastry with spatula and fold over
filling. Press 2 halves together to seal. Trim edges and shape roll
into a neat, half-cylinder form about. 11″ long and 2-2 1/2″ wide.
Place on prepared baking sheet.
Repeat until all filling dough is used, then bake for 25 min,
or until they are slightly browned. Cool rolls somewhat on rack,
then trim off the ends and, with a sharp serrated knife, cut each one
into slices about 1 1/2″ wide. Replace slices on rack. When bars are
completely cool, store airtight.

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