Whole Wheat Fig Newtons

I really like fig newtons. I forgot how much I do until I made these from scratch.

They remind me of my childhood and visiting my grandparents. I knew the difference between kid bread (white)  and grown up bread (multi-nutty-grain), but I never considered these as grown up cookies. Lucky me.

I adjusted this recipe since I made it. I used all whole wheat flour, but next time, I will most certainly use a mix.

Figgy Netwon

Whole Wheat Fig Newtons
Inspired by CatesWorldKitchen.com

for filling:
6 ounces dried black mission figs, chopped
1/2 c boiling water
1/4 c evaporated cane juice (or granulated sugar)

newton dough:
1/2 c softened butter
1 T milk
1 egg
1 t vanilla extract
1/2 c granulated sugar
1/2 t salt
1/2 t baking soda
1/4 t cinnamon
1 c whole wheat flour
1 c A-P flour

Preheat the oven to 350 degrees F.

Soak the figs in the boiling water for about 20 minutes.

Stir in the sugar then cook over medium heat, stirring frequently, for about 20 minutes, or until it has a jam-like consistency. Set aside to cool.

Cream the butter in a stand mixer, then beat in the egg, vanilla, and milk. Gradually add the sugar and mix well. Add the flour, baking soda, salt, and cinnamon, and stir just until combined. Divide the dough in half.

Working on a sheet of wax paper or plastic wrap, pat half the dough into a long, thin 18″ x 3″ rectangle. Spread the fig filling down the center. On a separate sheet of wax paper or plastic wrap, make a similar rectangle and carefully place this on top of the dough with the fig filling. Press the edges together, then cut crosswise into 1″ lengths.

Place the cookies on a cookie sheet and bake for 15 minutes, or until just beginning to brown.

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