|I'm not happy with this picture but don't let that keep you from sampling their awesomeness.|
These cookies started out as a riff on fig newtons -- without the fig. Does that just make them newtons? Fruit newtons?
Let's just say they are fig newtonish. Personally, I think they're a little nicer. Not as sweet, not quite as cakey but still a delicious cookie with a chewy fruit filling.
As an aside, has anyone else ever wondered why they are called fig newtons? Apparently, the fig-filled pastry was first produced by a Massachusetts-based company that named them "newtons" after the town of Newton, Massachusetts.
Apricot Cookie Bars (adapted from Weelicious)
1 cup chopped dried apricots
2 tablespoons honey
3 tablespoons unsweetened applesauce
6 tablespoons butter
1/2 cup sugar
1 teaspoon vanilla
1 teaspoon finely grated orange zest
1 1/2 cups white whole wheat flour
Preheat oven to 350.
In a food processor (a mini one works fine for this amount), whirl up the apricots, honey and applesauce until they form a nice fruity paste.
Using a stand mixer, cream the butter and sugar until fluffy. Add the egg, vanilla and zest and blend until well combined. On a slow speed, beat in the flour until a dorm is formed.
Divide the dough into two equal portions and roll each portion into an approximately 12" x 4" rectangle, about 1/4" thick (this is best done on a piece of parchment paper). Spread half the apricot filling along the center of one dough rectangle, patting it down a little until it's even; repeat for the other rectangle. Gently fold one of the un-fruited sides of the dough over the fruit paste and then fold the remaining side over the top. Press gently on the ends to seal. Carefully flip the roll over and place it, seam side down, on a prepared baking sheet. Repeat procedure with second roll.
Bake the rolls for about 15-20 minutes or until slightly golden. Cool for a few minutes then slice into bars. Cool bars completely on a wire rack.