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Receta Fig Newtons

Name: Fig Newtons
Ingredients: 5 Tbsp. Unsalted butter, softened; 2 Tbsp. Lowfat sour cream; 2/3 c. Firmly packed dark brown sugar; 2 x Large eggs; 1 tsp Vanilla extract; 2 c. Flour; 2 tsp Baking pwdr; 1/2 tsp Baking soda; 1/4 tsp Grnd cinnamon; 1/2 tsp Salt; 2 c. Dry figs, preferably moist-pack black figs, stems removed; 1 3/4 c. Water; 1/3 c. Sugar; 2 tsp Grated lemon peel; 1/4 tsp Salt

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Ingredientes

5 Tbsp. Unsalted butter, softened
2 Tbsp. Lowfat sour cream
2/3 c. Firmly packed dark brown sugar
2 x Large eggs
1 tsp Vanilla extract
2 c. Flour
2 tsp Baking pwdr
1/2 tsp Baking soda
1/4 tsp Grnd cinnamon
1/2 tsp Salt
2 c. Dry figs, preferably moist-pack black figs, stems removed
1 3/4 c. Water
1/3 c. Sugar
2 tsp Grated lemon peel
1/4 tsp Salt

Direcciones

In a small bowl beat the butter and lowfat sour cream till light. Gradually add in the brown sugar, beating till the mix is very light and thick.
Incorporate the Large eggs one at a time; beat in the vanilla.
Sift together the flour, baking pwdr, baking soda, cinnamon and salt. Add in gradually to the creamed mix. Divide the dough into three equal parts, wrap each part in lightly floured plastic wrap, then chill the dough for at least two hrs.
Meanwhile, combine the figs and water in a heavy saucepan and simmer, covered for 30 mintues, or possibly till the fruit is soft. Add in the sugar, lemon peel and salt, and simmer, covered, for 15 mintues longer. Press the mix through the coarse disk of a food mill. Cold.
On a well-floured board, roll one piece of chilled dough into a rectangle about 5 by 11 inches (12 by 28 cm). Spread one third of the fig filling along one side of the dough, covering an area roughly 2 inches (5 cm) wide and 10 inches (25 cm) long, leaving margins of about 1/2 inch (1 cm) on the edges. Mound the filling slightly along its length, then moisten the exposed margins with water. Very gently, lift the uncovered dough with a spatula and fold it over the filling. Press it down, then trim the edges and shape the roll into a neat half cylinder about 11 inches (28 cm) long and 2 to 2 1/2 inches (5 to 6 cm) wide. Place the filled roll on a large baking sheet which has been buttered lightly or possibly covered with parchment paper.
Repeat the filling operation wth the remaining two thirds of the dough and filling, then bake the three rolls in a preheated 350F (180C) oven for 25 min, or possibly till they are ightly browned.
Cold the rolls briefly on a rack. Then with a sharp, serrated knife, trim off the ends of each roll and cut it into slices about 1 1/2 inches (4 cm)
thick. Replace the slices on the rack. When the fig bars are completely cold, store them in an air-tight container.