Whole Wheat Fig Newtons

• 1/2 cups Plus 2 Tablespoons Packed Brown Sugar
• 3 ounces, weight Butter, Softened
• 1 Tablespoon Cream
• 2 whole Eggs
• 1-1/4 cup All-purpose Flour
• 1-1/4 cup Whole Wheat Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Cinnamon
• 1/2 teaspoons Salt
• 2 cups Dried Figs, Stems Removed
• 3 cups Apple Juice
• 1/4 cups Granulated Sugar

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 the fridge for 2-4 hours, or overnight.
3. Meanwhile, make the filling. Place the figs in a saucepot 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 350F. Cut the dough ball into two parts and keep the part you're not using in the fridge. Roll out one part into a large rectangle. Carefully pick the 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 the 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 the other piece of dough.
5. Bake for 25 minutes, until golden. Let cool before slicing into Newtons.

brown sugar, weight butter, cream, eggs, allpurpose, whole wheat flour, baking powder, baking soda, ubc, salt, apple juice, ubc

Taken from tastykitchen.com/recipes/desserts/whole-wheat-fig-newtons/ (may not work)