We were craving something sweet this weekend, so rummaging through the pantry I found a jar of no-sugar-added fig jam from The Amish Country Store in Branson and said to myself "Self? If I baked this wonderful jam over a shortbread crust, wouldn't that make for great home-made Fig Newtons?"
The shortbread crust is a mix of cream cheese and butter, along with a mix of all-purpose flour and long cooking oatmeal. The cream cheese and oatmeal make for a chewier crust, while the crumbled topping give a little extra crunch. Once the cream cheese and butter have softened, it's also a quick prep using only two bowls, one spatula, a mixer and a baking dish.
We tried to wait until they'd completely cooled but it was a lost cause. I can officially attest that they're yummy both still warm and cool and will store up to several days in covered container...if they last that long!