Dessert
(Cookies
)
Fruit Newtons
Contributor: Rheba
15 - 20 minutes
375 degrees
1/2
cup
butter
softened
1/2
cup
sugar
1/2
cup
brown sugar
firmly packed
2
eggs
1/2
tsp
vanilla
2 1/2
cups
flour
1/4
tsp
salt
1/4
tsp
baking soda
Filling
1
lb
dried figs
about 2 cups
1/2
cup
walnuts
or almonds
1/3
cup
sugar
1/2
cup
water
1
tsp
lemon peel
grated
2
Tbsp
lemon juice
In large bowl of an electric mix, beat butter and sugars until creamy. Beat in eggs and vanilla. In another
bowl, stir together flour, salt and baking soda; gradually add to butter mixture, blending thoroughly. Cover
dough tightly with plastic wrap and refrigerate until easy to handle (at least 1 hour) or until next day.
Meanwhile, prepare fruit filling of your choice; set aside.
Divide dough into 2 equal portions. Return one portion to refrigerator. On a floured board, roll out other
portion to a straight-edged 9 x 15 inch rectangle: cut lengthwise into three strips. Divide cooled fruit filling
into 6 equal portions and evenly distribute one portion down center of each strip, bringing it out to ends. Use
a long spatula to lift sides of each dough strip over filling, overlapping edges slightly on top. Press together
lightly. Cut strips in half crosswise: lift and invert onto greased baking sheets. (seam side should be down).
Brush off excess flour. Refrigerate for about 15 minutes. Meanwhile, repeat rolling and filling the remaining
dough. Bake in a 375 degrees oven for 15 - 20 minutes or until browned. Let cool on baking sheets on a
rack for about 10 minutes; then cut each strip crosswise into 4 pieces. Transfer cookies to rack and let cool
completely. Store covered. Makes 4 dozens.
FILLING: Using a food processor or food chopper fitted with a medium blade, grind together figs and nuts.
Turn into medium-size pan and add sugar, water, lemon peel and lemon juice. Place over medium heat and
cook, stirring, until mixture boils and becomes very thick (5 to 8 mins.) Let cool completely:
For APRICOT FILLING; substitute 3 cups lightly packed DRIED APRICOT for Figs and use I tsp grated
ORANGE PEEL in place of LEMON PEEL. For DATE FILLING, substitute 1 lb. PITTED DATES for figs and
increase LEMON PEEL to 2 tsp. For PRUNE FILLING: Substitute 2 cups lightly packed MOIST PACK
PITTED PRUNES for figs and add 3/4 tsp GROUND CINNAMON with SUGAR.
For each of these fillings, follow directions for the Fig filling, just make the substitutes as stated.
Edition: 5