Homemade Berry Newtons

By Niecer

Healthier "fig newton" type cookies

Ingredients

• Dough:
• 1/2 cup butter, softened
• 1/4 cup brown sugar
• 2 egg whites
• 1/2 tsp vanilla
• 1 tbsp water
• 1 1/2 cups whole wheat flour
• 1/4 cup flax
• 1/2 tsp cinnamon
• Filling:
• 1 cup blueberries
• 1 cup strawberries, chopped
• 2 tbsp sugar
• 2 tsp cornstarch
• 1 tsp water

Details

Adapted from alldayidreamaboutfood.com

Preparation

Step 1

For the dough, in a large bowl beat the butter and sugar together with an electric mixer until thoroughly combined. Add egg whites, vanilla and water and beat until well mixed, scraping down beaters and bowl as needed.

Add the flour, flax and cinnamon and beat until dough comes together. Form dough into a rough rectangle and wrap tightly in plastic. Chill for at least 2 hours.

For the filling, combine blueberries, strawberries and sugar in a medium saucepan over medium heat. Bring to a boil, and then lower the heat and simmer for 20 minutes. Mash berries with the back of a fork.

In a small bowl, stir cornstarch and water together. Add half to hot berry mixture and stir until the thickness of jam. If necessary, add remaining cornstarch mixture until appropriate thickness is achieved.

To assemble cookies, preheat oven to 350F and line a large baking sheet with parchment or a silicone mat.

On a well-floured surface, roll out dough to a 12 by 16 inch rectangle and cut into four equal 4 by 12 inch strips. Spoon filling down the middle of each strip. Fold the edges over the filling and pinch to seal.

Using a sharp knife, cut off ends of logs and discard. Cut logs into 10 equal pieces and place cookies seam-side down on prepared baking sheet. Bake 12-15 minutes or until light golden brown.

Let cool on pan.

Makes about 40 cookies.