Rain and a ton of honey

Didn't expect it to rain this morning, neither did my washing hanging on my line.  I know, hanging washing outside to dry how terribly un-midwest!  Well, I am not from these parts, so hang I shall.


I did make these Honey Fig Newtons recently and they use a satisfyingly large amount of honey in the pastry.  Easy and peasy to make.

Honey Fig Bars
National Honey Board

Makes 16 bars (I cut them smaller and it makes more like 24)

1 1/4 cups honey, divided
1/2 cup butter, at room temperature
1 egg
1 cup all-purpose flour
2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 pound dried figs (about 2 1/4 cups, chopped)
2 tablespoons lemon juice
2 teaspoons lemon zest
1/2 cup chopped pecans or walnuts (optional)

1. In a medium bowl, cream 3/4 cup of the honey with the butter until light and fluffy. Beat in the egg.
2. Add the flour, baking powder, and baking soda and combine. Wrap the dough in plastic wrap and refrigerate it for about 2hours, until firm (or overnight).
3. Meanwhile, in the bowl of a food processor with a metal blade, combine the remaining 1/2 cup of honey, the figs, lemon juice, lemon zest, and chopped nuts (if using). Process until the figs are finely chopped. Set aside.
4. When the dough is well chilled, dust a work surface and the dough with some flour. Working quickly, roll the dough to 1/4 inch thick. With a sharp knife, trim the dough into two 14×6-inch rectangles. Dough trimmings can be used to make cutout cookies.
5. Spread half the fig mixture evenly down the center of one dough rectangle. Gently fold the right side of the rectangle over the filling, then fold the left side over the right so they overlap. Pinch the ends to seal. Repeat with the remaining rectangle and the fig mixture. Carefully place the dough logs seam-side down on a greased baking sheet.
6. Bake at 350F for about 15 minutes, or until the logs are lightly browned. Remove the cookie sheet from the oven, allowing the logs to cool for 5 minutes on the sheet. Transfer the cookies to a wire rack to cool completely. Cut into 3-inch bars.

This recipe is from Green Market Baking Book.