These are delicious and just like the old "Fig Newtons" I remember from when I was a kid. Recipe comes from a very old tattered cookie book that no longer has a cover that belonged to my Mom. They were always a treat around Christmas time.
- 78.07 ml vegetable shortening, I use butter or 78.07 ml margarine
- 236.59 ml packed brown sugar
- 2 eggs
- 4.92 ml vanilla extract
- 295.73 ml all-purpose flour
- 295.73 ml whole wheat flour
- 1.23 ml baking soda
- 9.85 ml baking powder
- 4.92 ml orange zest
- 0.25 ml salt
- 226.79 g package dried figs, stems removed (can sub dates if you wish, but the figs are supreme)
- 158.51 ml water
- 44.37 ml lemon juice or 44.37 ml orange juice
- 44.37 ml granulated sugar (I use splenda)
- Preheat oven to 375°F.
- In a large bowl, beat together shortening, brown sugar, eggs and vanilla until creamy.
- Add all purpose flour, whole wheat flour, baking soda, baking powder, orange peel and salt, beating until blended.
- Refrigerate dough 1 to 2 hours.
- Prepare fig filling and set aside, see below.
- On a floured surface, roll dough into 14 inch square.
- Cut dough into 4 equal strips, each 14 inches long and 3 1/2 inches wide.
- Spoon 1/4 of fig filling in a 1 1/2 inch wide mound down center of each strip.
- Using a long spatula, lift sides of each dough strip over filling, overlapping slightly on top.
- Press edges together to seal.
- Cut strips crosswise in half for ease of handling.
- Place, seam side down, 3 inches apart on greased baking sheets.
- Brush off any excess flour.
- Cut each strip into 7 (1 inch) crosswise pieces, but do not separate.
- Bake 13 to 15 minutes or until puffed and firm to the touch.
- Cool 5 to 10 minutes on baking sheets; then cut apart and remove to racks to cool completely.
- Fig Filling.
- In a medium saucepan, combine figs, water, lemon or orange juice and granulated sugar.
- Bring to a boil over medium heat, stirring occasionally.
- Reduce heat and simmer 5 to 10 minutes or until thickened, stirring occasionally; cool.