Whole Wheat Fig Newtons

Makes about 40 cookies

Ingredients:

• 1 1/4 cup all purpose flour
• 1 1/4 cup whole wheat flour
• 3 ounces butter, softened
• 1/2 cup + 2 T brown sugar, packed
• 1 T cream (I used half and half)
• 2 eggs 
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp cinnamon
• 1/2 tsp salt

For Filling:

• 2 cups dried figs, stems chopped off
• about 3 cups apple juice
• 1/4 cup granulated sugar

Method:

1. 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.
2. 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. Let chill in fridge for 2-4 hours, or overnight.
3. Meanwhile, make the filling. Place the figs in a sauce-pot and cover with apple juice. Let sit for 15 minutes. Add sugar and bring to a boil, then reduce heat and simmer for 30 minutes. Let cool and puree figs and juice together.
4. Preheat the oven to 350 degrees F. Cut dough ball into two parts and keep the part you’re not using in the fridge. Roll out one part into a large rectangle (see above photo.) Carefully pick rectangle up and put on a lined baking sheet. Spoon about a half cup of fig puree down the center of the rectangle, being sure to save room around all edges. Fold top and bottom down over the middle of the rectangle and let the edges barely overlap. Fold the outer edges of the rectangle in and pinch together. Repeat with other pieces of dough.
5. Bake for twenty five minutes, until golden. Let cool before slicing into newtons.