Fig Newtons
Crust
3 cup flour
1/2 tsp. baking soda
1/4 tsp. baking powder
2 Tbsp. oil
1/4 cup honey
1/4 cup corn syrup
2 drop vanilla
2 egg whites
1 tsp. lemon juice
Put all the dough ingredients into a mixing bowl. Beat for three to four
minutes with an electric mixer set at medium speed. Cover the bowl and
refrigerate the dough for two hours.
Filling
2 1/2 lbs. fresh figs
1/4 cup orange juice
4 Tbsp. honey
While the dough is chilling, make the filling. Wash and drain the figs,
then cut off their tops and halve them. Puree the figs in a food
processor. Pour the puree into a nonstick saucepan and add the orange
juice and honey, combining well. Bring the mixture to a boil, then lower
the heat to medium. Cook until most of the liquid evaporates and the
mixture is thick, stirring occasionally. Remove from heat. This will yield
about 1 1/2 cups of filling. Remove the dough from the refrigerator
(after two hours) and divide it into four parts. Roll each part out to a
rectangle about 11 x 5 inches and one quarter inch thick (use extra flour
if necessary). Spread about 1/3 cup of filling on one section of the
dough. Then fold over each side to make a seam. Using two metal spatulas,
turn the dough with the seam side down. Place the rolled dough on a
baking sheet. Repeat with the other three sections of dough. Bake at 325
degrees for 12 to 15 minutes. Cool, then cut each roll into six cookies.
Makes 24 fig newtons.
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