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Full Online Book HomeLearning KitchenCookies - Rolled Cookie Fig Newtons By Diane
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Cookies - Rolled Cookie Fig Newtons By Diane Post by :Samoyedman Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1102

Click below to download : Cookies - Rolled Cookie Fig Newtons By Diane (Format : PDF)

Cookies - Rolled Cookie Fig Newtons By Diane

Categories: Cookies
Yield: 20 Servings

5 tb Unsalted butter; room temp 2 tb Sour cream
2/3 c Dark brown sugar; * 2 Eggs, room temp 1 ts Vanilla
2 c Flour 2 ts Baking powder 1/2 ts Baking soda
1/4 ts Ground cinnamon 1/2 ts Salt
2 c Dried figs ** 1 3/4 c Water 1/3 c Sugar
2 ts Grated lemon rind 1/4 ts Salt
NB * sifted through a coarse sieve ** preferably moist-pack black figs

For the child of any age who has wondered how the filling gets into a fig bar, here's one way that doesn't require a factory full of machinery. The sweet, figgy filling tunnels through tender, puffy pillows of cookie dough to produce a generously overstuffed version of a sweet that's been a
favorite for generations.

In a small bowl, beat the butter and sour cream until light. Gradually add the brown sugar, beating until the mixture is very light and thick.

Incorporate the eggs one at a time; beat in the vanilla.
Sift together the flour, baking powder, soda, cinnamon and salt. Add to the creamed mixture, beating on low speed or by hand. Mix well and turn out on a sheet of floured plastic; wrap, then refrigerate for at least 2 hours.

Cut the heavy stems off the figs. Combine the figs and water in a heavy saucepan and simmer, covered, for 30 minutes, or until the fruit is soft. Add the sugar, lemon rind and salt and simmer, covered for 15 minutes longer. Press the mixture through a coarse disc of a food mill, then cool. Preheat the oven to 350~. Cover with parchment or lightly grease a large baking sheet.

Divide the chilled dough into thirds and refrigerate two parts. Roll the remaining piece on a well-floured board to form a rectangle about 5x11 inches.

Spread 1/3 of the fig filling slightly to one side of center, along the length of the dough, covering an area roughly 2 inches wide and 10 inches long and leaving a 1/2-inch pastry margin on the three sides of the filling
away from the center.

Mound the filling slightly in the center along its whole length, then moisten the exposed margin with water. Very gently, lift the uncovered pastry with a spatula and fold it over the filling. Press the upper pastry against the lower to seal it. Trim the edges and shape the roll into a neat, half-cylinder form about 11 inches long and 2 to 2-1/2 inches wide.

Place on the prepared baking sheet. Repeat the filling operation with the remaining 2/3rds of the dough and filling, then bake the three rolls for 25 minutes or until they are slightly browned.

Cool the rolls somewhat on a rack, then trim off the ends and, with a sharp serrated knife, cut each one into slices about 1-1/2 inches wide. Replace the slices on the rack. When the fig bars are completely cool, store them airtight. ( Better Than Store-Bought by Helen Witty & Elizabeth Schneider Colchie )
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Cookies - Rolled Cookie Pecan Shortbread
2 sticks butter, salted (do not substitute) 2 cups flour, sifted 3 T sugar 3 T Rice flour 1 T pecans, extra finely ground In a strong mixer, beat the butter until it turns to a fluffy light color. Add both flours, sugar and the ground pecans. Start the mixer very slowly and mix until it forms a stiff dough and cleans the sides of the bowl. Turn out onto a lightly floured surface. Pat into a shortbread mold or roll out to 1/4 inch thickness. Cut into small circles then stamp with a shorbread stamp on each cooke.

Cookies - Rolled -  White Ammonia Cookies (gruznikje Or Pfefferminzküake) Cookies - Rolled - White Ammonia Cookies (gruznikje Or Pfefferminzküake)

Cookies - Rolled -  White Ammonia Cookies (gruznikje Or Pfefferminzküake)
2 cups sugar 1 cup shortening or butter 4 level teaspoons baking ammonia dissolved in 1 cup whipping cream 1 cup milk 1/2 teaspoon salt 1/2 teaspoon oil of peppermint 5 to 6 cups sifted all-purpose flour Cream sugar and shortening. Dissolve ammonia in cream. Combine cream and milk. Add peppermint and salt to sugar mixture. Alternate sifted flour with liquid and beat until batter is very smooth. Roll out small portions of dough to 1/2 inch thickness on floured board. Cut with round 2 1/2 inch cutter. Brush with a little water and sprinkle with sugar. Bake on greased baking