Honey Newtons
Yield
42 servingsPrep
30 minCook
30 minReady
60 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
figs
dried |
|
| 1 | cup |
water
|
|
| 3 | tablespoons |
water
|
|
| ½ | cup |
honey
|
|
| 2 | teaspoons |
lemon juice
|
|
| 1 | cup |
butter
|
|
| 2 | cups |
cheddar cheese
grated |
|
| 2 | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
figs
dried |
|
| 237 | ml |
water
|
|
| 45 | ml |
water
|
|
| 118 | ml |
honey
|
|
| 1E+1 | ml |
lemon juice
|
|
| 237 | ml |
butter
|
|
| 473 | ml |
cheddar cheese
grated |
|
| 473 | ml |
all-purpose flour
|
|
Directions
For the cookie dough: Cream butter, add cheese (at room temperature), and cream until well blended Stir in flour, mix well, and chill.
To prepare filling, combine remaining ingredients, and simmer gently, stirring.
Cook intil consistency of marmalade, approximately 15 mins.
Set aside to cool. Roll dough 1/8" thick on lightly floured board.
Cut in 2" circles.
Put one half of the circles 1" apart on lightly greased baking sheet.
Place 1 teaspoon filling in center of each cookie.
Top each with another circle of dough.
Press edges with fork to seal.
Prick cookie tops in several places.
Bake at 350℉ (180℃) for 15 minutes or until lightly browned.
Remove to racks to cool.
