What else would I do with a family figgy jam recipe except make fig newtons!
My very first memory of fig newtons was of the one in the yellow package that tasted real sweet and light. And came on your grocery stores shelves. One day my mom took me to a health store in the mall to get her vitamins. Normally a kid would hate going to such a shop. But I loved this shop because as well as vitamins, they carried big bins of giant, dense, bran fig newtons. And in three flavors! Apple , raspberry and plain.
Although I have no idea how to make these wonderful newtons from my childhood, but I have another favorite. My recipe for buttery newtons make a light and slightly crisped newton, that will make anybody a fig lover.
1/2 teaspoon cinnamon
1/2 cup Butter
1 cup Sugar
2 large Eggs
1 teaspoon Milk
1/2 teaspoon Vanilla extract
1/2 teaspoon Nutmeg
31/2 cups All-purpose flour or more for rolling
1 1/4 teaspoon Baking powder
1/2 teaspoon Salt
1/2 pint Fig jam (previous post)
Cream butter and sugar well. Add eggs, one at a time. Beat after each addition. Add milk, vanilla, cinnamon, nutmeg and blend. In the first cup of flour, add baking powder and salt. Continue adding flour until the mixture is the proper consistency for rolling dough on floured board.
To make fig newtons, divide dough into 2 parts. Roll between 2 pieces of waxed paper, about 8 inches square. Remove top layer of waxed paper, Spoon jam on half. Fold dough on center line. Cut in squares.
Bake at 350 degrees for 20 minutes or until light tan. Cool on rack. Store in tight containers.