Ingredients: |
Ingredients: Cookie Dough:
1 cup whole wheat flour
1¼ cups unbleached flour
¼ cup wheat germ
¼ tsp salt
¼ tsp baking soda
½ cup butter, at room temperature
½ cup sugar
½ cup brown sugar, packed
2 eggs
½ tsp vanilla
Cream sugars and butter. Beat in eggs and vanilla. Stir in flour, wheat germ, salt and soda.
Knead dough lightly until smooth. Cover and chill at least 1 hour or overnight.
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Directions: |
Directions:Fruit Filling:
1 pound dried figs
½ cup walnuts or almonds
⅓ cup sugar
½ cup water
1 tsp grated lemon peel
2 Tbsp lemon juice
Process figs and nuts. Boil with sugar, water, lemon peel, and lemon juice until very thick; cool.
Assembly:
Divide dough, returning ½ to fridge. On floured board, roll out dough to 9X15-inch rectangle. Really straight edges is best. Cut into 3 strips, each 3X15-inches. Repeat with chilled dough. Divide filling into 6 equal portions and distribute down center of each strip, bringing it evenly out to ends. Use a long spatual to lift sides of each dough strip over filling, overlapping slightly on top. Press together lightly. Cut strips in half so that each strip is 7½ inches. Lift and invert, seam side down, on a greased baking sheet. Brush off excess flour. Chill for 15 minutes. Bake at 375º until well browned, about 15 to 20 minutes. Cool on wire racks. Cut. Store covered.
Substitutions:
Dates: 1 pound dates for figs, and increase lemon peel to 2 tsp
Prunes: 2 cups pitted prunes for figs; add ¾ cup cinnamon.
Apricots: 3 cups dried apricots for figs; add 1 tsp grated orange peel. |
This recipe for Fruit Newtons is from