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Sliced Fig Snacks (Fig Newtons)




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


from Mary Gunn



List of Ingredients





Filling
1-1/2 cups dried figs, finely chopped or ground
1/2 cup orange juice
3/4 cup water
1/3 cup sugar

Cookie Dough
1/3 cup CF margarine, softened
2 cups plus, 3 tbs. rice flour
2/3 cups firmly packed brown sugar
3 tsp. baking powder
2 eggs
1/2 tsp. baking soda
1 tsp. vanilla
2 tsp. xanthan gum, optional


Recipe



Filling:
Combine filling ingredients.

Bring to a boil: reduce heat, simmer uncovered 15 minutes or until thick.

Set aside to cool.

Cookie Dough:
Cream margarine and brown sugar well with electric mixer at medium speed.

Add eggs, one at a time, beating well after each addition.

Stir in vanilla.

Add well-combined dry ingredients, mixing well.

Divide dough into thirds.

Wrap in plastic wrap and refrigerate two or three hours.

Rolls out one-third into a 16x4-inch rectangle.

Place on a baking sheet.

Spread 1/2 to 1/3 cup of fig mixture lengthwise in a 1-inch
strip, about 1/2 inch from edge of dough.

Brush water on edges; fold dough over filling and gently press edges and ends together to seal.

Turn roll over so sealed edge is on bottom.

Repeat with remaining dough and filling.

Bake at 350 degrees for 17 minutes or until lightly browned.

Cool.

Slice crosswise into 1/4 inch slices.

Yield about 4 1/2 dozen.