Fig Newtons

Prepare the fig filling by combining the mashed figs, sugar, and water in a heavy saucepan over medium heat. Cook, stirring frequently, until very thick (like thick jam) and smooth. Remove the pan from the heat and let cool completely.

Preheat the oven to 350 degrees F.

Combine the butter and sugar in a large mixing bowl and beat with an electric mixer on medium speed until well creamed.

With the mixer running, add the eggs one at a time, beating well after each addition.

Add the milk, vanilla, nutmeg and mix until combined, scraping down the sides of the bowl as needed.

Combine one cup of flour with the baking powder and salt. With the mixer running slowly add the flour mixture, beating on medium speed until incorporated. Add the flour in 1 cup increments until the dough is the right consistency (it should hold together without being overly dry or overly sticky).

Divide the dough into 2 pieces. Roll each piece between two sheets of waxed paper into a 10x6-inch rectangle. Cut each piece of dough lengthwise so they are 10x3-inches.

Spoon fig jam down the lower third of each strip of dough, leaving a border so the dough can be sealed. Fold the dough over, covering the fig filling. Press the edges to seal.

Using a sharp knife, cut the dough into 1 to 1 1/2 inch pieces. Place the fig newtons on a baking sheet.

Bake at 350 degrees F for 20 minutes or until the cookie is set and the edges are just starting to turn light golden brown.

Remove the fig newtons from the oven and let cool on a wire rack. Store in an airtight container.