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Fig Newton Bars
Servings: 36

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

3 cup figs, fresh, finely chopped
1/4 cup water
2 Tbsp sugar
2 Tbsp 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.

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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