|Filling some mini Newtons|
|Pressing the sides together|
|Ready for the oven!|
|All done :)|
Whole Wheat Fig Newtons
Adapted from EatLiveRun, makes about 40 cookies
2 cups whole wheat flour
1/2 cup all-purpose flour
3 ounces butter, softened
1/2 cup + 2 T brown sugar, packed
1 T cream or half and half
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon (optional)
2 cups dried figs, stems chopped off
3/4 cup warm water
2- 3 tablespoons maple syrup
For Filling: Place the figs and warm water in the bowl of a food processor and process until a smooth paste forms. Add the maple syrup to taste and process until incorporated.
For the dough:
Preheat the oven to 350F. Cream together the brown sugar and butter. Add the cream and beat until light and fluffy. Add the eggs, one by one, beating after each addition.
In a separate bowl, combine the dry ingredients. Add to the butter and sugar mixture and mix until a soft dough forms (be careful not to over-mix). Turn dough out onto a floured countertop and form a smooth ball. [Note: the original recipe said to let the dough chill 2-4 hours, or overnight. I found that I didn't need to chill it, so I've omitted this step]
Cut dough ball into four parts. On a parchment lined baking sheet, roll out one part into a large rectangle, about 1/4 inch thick. Spoon desired amount of fig puree down the center of the rectangle, being sure to save room around the sides. Fold the long sides of the rectangle in and pinch together. Then, repeat with the rest of the dough.
Bake for twenty five minutes, until golden [I think I should have taken mine out a couple minutes earlier]. Let cool completely before slicing with a sharp serrated knife.