Weight Watchers HOMEMADE FIG NEWTON BARS RECIPE – 2 point

Ingredients

Cookie dough

• ▢¼ cup vegetable shortening (I used Spectrum)
• ▢¼ cup (4 tablespoons) butter, softened
• ▢¼ cup granulated sugar
• ▢¼ cup brown sugar
• ▢1 large egg
• ▢1 teaspoon vanilla
• ▢1-½ cups flour
• ▢¼ teaspoon salt
• ▢½ teaspoon baking powder
• ▢½ teaspoon baking soda

Fig filling

• ▢1 cup (½ pound) finely cut up dried brown figs
• ▢¼ cup brown sugar
• ▢⅓ cup orange juice
• ▢1 tablespoon lemon juice
• ▢2 tablespoons water
• ▢⅛ teaspoon salt
  
  

Instructions

• To make the cookie dough, in a mixing bowl, beat together the shortening and butter with an electric mixer on medium speed until creamy, gradually adding the granulated sugar and brown sugar.
• Add the eggs and vanilla and beat until the mixture is light and fluffy.
• In a small bowl, whisk together the flour, salt, baking powder and baking soda until well blended. Add this to the butter mixture and beat until completely mixed.
• Scrape the dough out onto a large piece of plastic wrap. Flatten it out into a thick cake and wrap it in the plastic wrap. Chill for at least 2 hours or overnight.
• To make the fig filling, in a small heavy bottomed saucepan, combine the figs, brown sugar, orange juice, lemon juice, water and salt. Cook over medium heat, stirring often, until the mixture thickens and comes to a boil, about 10 minutes. Set the mixture aside to cool completely before using it.

• When you are ready to make your cookies, position an oven rack in the center and heat your oven to 375F degrees. Line a cookie sheet with parchment paper.
• If the dough has been chilled for longer than 2 hours, leave it out at room temperature, until it becomes malleable. This dough is not the easiest to roll out because it crumbles, so pat and patch it with your fingers as necessary.
• On a well-floured surface, roll out the dough into a 15-inch long by 7-inch wide rectangle that is about ¼-inch thick.
• Cut the dough in half lengthwise and crosswise.
• Spoon ¼th of the fig filling evenly down each strip to one side of the center, stopping about ½ inch from the narrow ends and leaving a 1-inch margin on the filled side.
• Using a long metal spatula, carefully flip the long side of the dough over the filling to the other side. Seal the edges by pressing lightly all around with your fingertips.
• Using a spatula or spatulas, lift the rolls and transfer them to the parchment lined cookie sheets, seam side down. Press down to flatten. They should be about 1-½ inches wide.
• Repeat with the other 3 strips of cookie dough.
• Bake the fig bar strips for 15 minutes, or until delicately golden brown. Remove from the oven and let cool on the cookie sheet for about 15 minutes, then carefully slide the cookies on the parchment paper onto a rack to cool completely.
• Slice each strip into 8 bars about 1-½ inches long by 2-½ inches wide.