Ingredients
-
1/3
-
1
-
2
-
1
-
1 1/4
-
1 1/4
-
1/4
-
2
-
1
-
1
-
-
1
-
2/3
-
3
-
3
Directions
Whole Wheat Fig Bars, 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 , Whole wheat pastry flour is what I had, and bread flour for the all purpose I added some finely chopped walnuts and small amounts of spices Also, I was looking for a recipe for fresh figs- they work fine These are really good! I dont work with rolled cookie dough a lot, and I found the instructions a little intimidating or lacking, as in how thick should I roll it? I want to offer a suggestion to those similarly inexperienced: I rolled portions to be about 3 5 inches wide, and didnt worry about the length, my dough was probably about 1/8 inch thick I worked one or two at a time, and kept the rest of the dough refrigerated I got about 9 logs between 5 and 7 inches I stuffed them pretty full, and was pleased to see the filling did not ooze, it stayed put They are beautiful and delicious Im going to try freezing some of the logs before cutting them completely apart , The recipe says to remove the stems Do you chop the figs as well, or leave them whole?
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Steps
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1
Done
|
Preheat Oven to 375f. |
|
2
Done
|
in a Large Bowl, Beat Together Shortening, Brown Sugar, Eggs and Vanilla Until Creamy. |
|
3
Done
|
Add All Purpose Flour, Whole Wheat Flour, Baking Soda, Baking Powder, Orange Peel and Salt, Beating Until Blended. |
|
4
Done
|
Refrigerate Dough 1 to 2 Hours. |
|
5
Done
|
Prepare Fig Filling and Set Aside, See Below. |
|
6
Done
|
on a Floured Surface, Roll Dough Into 14 Inch Square. |
|
7
Done
|
Cut Dough Into 4 Equal Strips, Each 14 Inches Long and 3 1/2 Inches Wide. |
|
8
Done
|
Spoon 1/4 of Fig Filling in a 1 1/2 Inch Wide Mound Down Center of Each Strip. |
|
9
Done
|
Using a Long Spatula, Lift Sides of Each Dough Strip Over Filling, Overlapping Slightly on Top. |
|
10
Done
|
Press Edges Together to Seal. |
|
11
Done
|
Cut Strips Crosswise in Half For Ease of Handling. |
|
12
Done
|
Place, Seam Side Down, 3 Inches Apart on Greased Baking Sheets. |
|
13
Done
|
Brush Off Any Excess Flour. |
|
14
Done
|
Cut Each Strip Into 7 (1 Inch) Crosswise Pieces, but Do not Separate. |
|
15
Done
|
Bake 13 to 15 Minutes or Until Puffed and Firm to the Touch. |
