pencil sketch of Bob above the recipe for Fig Newtons.


FIG NEWTONS

DOUGH:
1/2 c. butter
1/2 c. margarine
1/2 c. sugar
1/2 c. honey
2 large eggs
4 1/2 c. self-rising flour

Cream the butter and margarine with sugar a spoonful at a time on medium speed. Beat in honey and eggs. Work in flour. Blend thoroughly. Refrigerate for 1 hour.

FILLING:
1 lb. can of drained figs cut in small pieces
1/2 c. sugar
1/2 c. cold black tea

Put into a double boiler and cook over simmering water stirring often til the sugar dissolves. While stirring after sugar dissolves add:
1/2 c. finely ground pecans
1/4 t. cinnamon
1 1/ 6 t. ground ginger

Continue stirring and blend well. Let cook about 15 minutes. Take off of heat. Roll out dough on a floured surface about 1/4 inch thick and about 5 inches wide. Spread filling down the center of the dough, leaving a margin on dough. Fold in half from the longest side to longest side so that it is about 2 1/2 inches wide. Slice into 3 inch bars. Arrange 1 inch apart on a foil covered cookie sheet (shiny side down). Spray foil with Pam Cooking Spray. Bake at 400° about 8-10 minutes or til golden brown. Cool. Store in airtight containers.

NOTE: if you are going to be storing for more than a couple of days, add a fresh apple to container to keep soft and moist.

Recipe for Fig Newton's from our November 1996 Menu Minder publication.