Recipe

Cherry - Fig Bars Recipe

	Jo_jo_ba / All my dishes 1 month, 3 weeks ago This is my latest attempt to make a decent, yet different, "Fig Newton" style cookie for my grandpa to enjoy - he introduced me to the classic snack and I fell in love with it at an early age! Now that I can't have the oils or fat I'm just out to make something for him!... More Prep:310m Cook:42m Servings:40	Jo_jo_ba
	sweet figgy cherry soft fruity cakey cookie sugary wheaty gingery simple nostalgic fignewton 50cal 1wwpoint lowcal lowfat cookie kids snacks memories grandpa

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Ingredients

---Filling---

4 oz dried figs, diced

1/4 cup water

1/3 cup thawed frozen cherries (with juice)

1 tbsp lemon juice

1 tsp ground ginger

---Cookie---

1 tsp cornstarch

1 tbsp water

1/2 cup shortening

1/4 cup sugar

1/2 tbsp vanilla

1 cup flour

1/2 cup whole wheat flour

Directions

---Filling---

Combine all the ingredients in a small saucepot and bring up to a slow simmer.

Cook 25 - 30 minutes, until all the liquid is absorbed and figs begin to "paste".

Purée in a food processor to a thick puree.

Cool completely, set aside.

---Cookie---

Combine cornstarch and water in a small dish, whisking smooth. Set aside.

Cream shortening and sugar until light.

Beat in cornstarch slurry and vanilla until well combined.

By hand, gently but thoroughly beat in the flours to form a stiff dough.

---Assembly---

Line 2 baking sheets with parchment.

Roll dough into a large, fairly thin (1/4" or so) rectangle on a well-floured board.

Cut into four wide, equal strips.

Place filling in a pastry bag with a large plain tip (or use a large Ziploc with a corner cut off).

Pipe a line of filling down one side of each strip.

Fold the dough over the filling, pinching the edges to seal well. Place on baking sheets.

Chill 2-3 hours, or freeze up to 3 months.

Preheat oven to 350F.

Using a sharp, serrated knife, cut each log into ten equal cookies.

Bake 12 minutes.

Allow cookies to cool completely on sheets.

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Comments

jo_jo_ba 1 month, 3 weeks ago said:
Amount Per Serving
Calories: 52.7
Total Fat: 2.7 g
Cholesterol: 1.4 mg
Sodium: 0.5 mg
Total Carbs: 6.8 g
Dietary Fiber: 0.6 g
Protein: 0.6 g
WW Points: 1

gardenladyzoe 1 month, 2 weeks ago said:
These sound wonderful! I have had them made with blueberries that were very good, but I have never made them myself. Thanks for posting.

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