Recipe: Fruity Fig Newtons (using raisins, dried apricots and nuts)

FRUITY FIG NEWTONS



FOR THE PASTRY:
2 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup stick margarine or butter, chilled
1/4 cup 1% milk
1 large egg
1 large egg white
1 tablespoon canola oil
1 teaspoon vanilla

FOR THE FILLING:
3 cups chopped dried figs
1 1/2 cups raisins or a combination of chopped dates and raisins
1 1/2 cups chopped dried apricots
Grated zest of 1 orange
1/2 cup chopped walnuts, hazelnuts or pecans, toasted
1/2 cup sugar
1/2 tsp. cinnamon
1/2 cup orange juice or marsala wine

FOR THE VANILLA DRIZZLE (optional):
1 cup confectioner's sugar
2 tablespoons milk

1/2 teaspoon vanillaTO MAKE THE PASTRY:
Combine flour, sugar, baking powder and salt in a food processor; pulse to mix. Add the margarine and pulse until it is incorporated.

In a small bowl, whisk together the milk, egg, egg white, oil and vanilla. Pour the mixture through the feed tube with the processor running, mixing just until the dough comes together. Shape the dough into a disc, wrap in plastic wrap and refrigerate overnight, or for up to 4 days.

TO MAKE THE FILLING:
Place everything but the orange juice in the food processor (you don't need to wash it out between making the pastry and the filling). Pulse until all the fruits and nuts are finely chopped and well combined. Pour orange juice or marsala through the feed tube and process just until blended. Use immediately or cover and refrigerate for up to 2 days.

WHEN YOU ARE READY TO BAKE:
Preheat the oven to 375 degrees F.

Cut the dough into 6 equal pieces. On a lightly floured surface, roll each piece into a 4x12-inch rectangle. Don't worry if the edges are uneven. Spread about 3/4 cup of the filling mixture down the middle of each rectangle. Lift the sides of the dough over the filling to make a long roll, and pinch the edges to seal. Roll the log over and reshape to make it round.

Using a sharp serrated knife, trim the ends diagonally, then slice diagonally into 1-inch slices. Place 1-inch apart on a cookie sheet that has been sprayed with non-stick spray.

Bake for 15-18 minutes, until golden. Transfer to a wire rack to cool.

If you like, drizzle the cooled cookies with Vanilla Drizzle made by mixing 1 cup confectioner's sugar with 2 tablespoons milk and 1/2 teaspoon vanilla.

Per cookie: 108 calories, 2.5 g fat (0.3 g saturated fat, 1.2 g monounsaturated fat, 0.8 g polyunsaturated fat), 20.7 g carbohydrates, 5.2 mg cholesterol, 49.9 mg sodium, 1.5 g fiber, 20% calories from fat.

Makes 3 1/2 dozen cookies
Source: One Smart Cookie by Julie Van Rosendaal