Fig-Filled Whole Wheat Cookies

 

1

package (7 ounces) dried Mission figs, finely chopped (1 1/3 cups)

1/4

cup finely chopped pecans

1/3

cup water

1 1/2

teaspoons grated orange peel

1

cup packed brown sugar

1/2

cup shortening

1

teaspoon vanilla

1

egg

1 1/2

cups Gold Medal® white whole wheat flour

1/4

teaspoon salt

• 1 In small saucepan, cook filling ingredients over medium- low heat 5 to 10 minutes, stirring occasionally, until water is absorbed and figs are soft. Cool 5 minutes.
• 2 Heat oven to 375º. Beat brown sugar, shortening, vanilla and egg in large bowl by hand with spoon or with electric mixer on medium speed. Stir in flour and salt.
• 3 Divide dough into thirds. Roll each third into rectangle, 12x4 inches, on waxed paper.Spoon one third of the filling lengthwise down center of each rectangle in 1 1/2-inch-wide strip. Fold sides of dough over filling, using waxed paper to help lift, overlapping edges slightly. Press firmly to seal. Cut into 1-inch bars. Place seam sides down about 1 inch apart on ungreased cookie sheet.
• 4 Bake 11 to 13 minutes or until light brown. Remove from cookie sheet to wire rack.