It would be negligent to not provide a recipe for a new-and-improved version of the traditional Fig Newton.
½ c. butter, softened
1 c. packed brown sugar
1 large egg
2 t. vanilla
1 c. whole wheat flour
¾ c. oat flour (or use all-purpose or whole wheat flour)
1 t. baking powder
½ t. cinnamon (optional)
¼ t. salt
Filling (or use any jarred fig jam)
1 c. finely chopped dried figs
1/3 c. marmalade
1/4 c. orange juice
Beat the butter, sugar, egg and vanilla in a medium bowl until pale and fluffy. In a small bowl, stir together the whole wheat flour, oat flour, baking powder, cinnamon and salt; add to the butter mixture and stir or beat on low speed just until you have a soft dough. Divide the dough in half; wrap each piece in plastic wrap and refrigerate 1 hour.
Combine the figs, marmalade and orange juice in a small saucepan and set it over medium heat. Cook, stirring, until the mixture comes to a simmer, thickens, and all the moisture is absorbed. It should have the texture of thick jam. Set aside to cool.
Preheat the oven to 350°F. On a lightly floured surface or between two pieces of parchment or waxed paper, roll one piece of dough out to about a 9 or 10-inch square and place on a cookie sheet that has been sprayed with nonstick spray. Spread the fig mixture almost to the edges. Roll out the second piece of dough in the same manner, and set it on top. Gently press the edges together to seal slightly.
Bake for 20 to 25 minutes, until golden. Cool on the cookie sheet before cutting into squares. Makes about 3 dozen cookies.