Fig and Raisin Fruit Newts

Name: Fig and Raisin Fruit Newts
Yield: Makes about 40 bars, 1 x 2½ inches
Ingredients: ½ teaspoon vanilla extract; 1 cup plus 2 tablespoons all-purpose flour; ⅓ cup granulated sugar; 1½ cups coarsely chopped stemmed dried figs, preferably light in color; 2 tablespoons cornmeal, preferably stone ground; ½ cup coarsely chopped dark raisins or light raisins; 1 tablespoon grated orange rind (colored outer layer only, no pith); 2 eggs; ¼ teaspoon baking soda; 2 cups water; ⅓ cup (packed) light brown sugar; 1 cup whole-wheat flour (or substitute additional all-purpose flour); ¼ teaspoon lemon extract (or substitute 1 teaspoon very finely grated lemon rind, colored outer layer only, no pith); 6 tablespoons (¾ stick) unsalted butter, at room temperature; 1 teaspoon vanilla extract; ½ teaspoon salt

Preparation info

Makes about
40
bars, 1 x 2½ inches

Difficulty
Easy

Appears in

Mrs. Witty's Monster Cookies

By Helen Witty

Published 1983

About

Ingredients

Cookie Dough

6 tablespoons (¾ stick) unsalted butter, at room temperature
⅓ cup (packed)

Dessert
Vegetarian

Method

Make the cookie dough: In a mixing bowl (using a wooden spoon) or in the large bowl of an electric mixer, cream the butter until soft. Beat in the brown sugar, granulated sugar, and the eggs, beating until the mixture is thoroughly combined. Stir in the lemon extract (or grated rind) and vanilla.
Sift together the two flours, cornmeal, salt, and baking soda. S