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Bars, Honey Fig (D/P, TNT)
Yield: 16 bars

1-1/4 cups honey, divided
1/2 cup butter or margarine, softened
1 egg
1 cups all-purpose flour
2 cups whole-wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1 lb. dried figs
2 tbsp. lemon juice
2 tsp. grated lemon peel

In medium bowl, cream 3/4 cup honey with butter until light and fluffy. Beat in egg. Add flours, baking powder, and baking soda; mix until combined. Wrap dough in plastic wrap and freeze until firm (about 2 hours) or refrigerate overnight.

Meanwhile, in food processor with metal blade, place remaining 1/2 cup honey, figs, lemon juice, and lemon peel. Process until figs are finely chopped. Set aside.

When dough is well chilled, dust work surface and dough with flour. Working quickly, roll dough to 1/4" thick. With sharp knife, trim dough into two 12"x3" rectangles. (Dough trimmings can be used to make cut-out cookies.)

Spread half of fig mixture evenly down center of one rectangle. Gently fold right side of rectangle over filling, then fold left side over right so they overlap. Pinch ends to seal. Repeat with remaining rectangle and fig mixture.

Carefully place logs seam-side down on greased baking sheet.

Bake at 350°F for 15 minutes, until lightly browned.

Remove sheet from oven; allow logs to cool 5 minutes on sheet.

Transfer to a wire rack; cool completely, then cut into 2" bars.

Poster's Notes:
These are like whole-wheat Fig Newtons.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A