i'd rather be baking

I had a running triumph this week. Last night I ran two happy, slow miles on my treadmill, which is more than I’ve been able to do in a couple of weeks thanks to a recurring injury that continues to rear its ugly head on occasion. Two miles may not sound like much, but it felt so good and I finished it with a big cheesy smile on my face. I really love Emily’s post about how you don’t have to run a marathon to be a “real runner” — running is about health and joy and love. Three cheers to that.

In the spirit of health and joy (and love!), I’m posting this almost ridiculously healthy cookie recipe. I know it’s kind of basic, but I have always loved Fig Newtons. The problem with Fig Newtons, though, is that they have way too much sugar for something that isn’t even chocolate (or Swedish Fish). So when I saw this healthier, homemade version on Tastespotting last weekend, I didn’t need much convincing to make it.

We currently have one cookie left and are planning on making them again this weekend. I think that’s proof that healthy can taste good! These guys taste almost as good as a happy run.

Homemade Berry Newtons
Adapted from All Day I Dream About Food

Makes about 30 cookies

For the dough:
1/2 cup butter, softened
1/4 cup brown sugar
2 egg whites
1/2 tsp vanilla
1 tbsp water
1 3/4 cups whole wheat pastry flour
1/2 tsp cinnamon
For the filling:
1 1/2 cup blackberries (I used frozen)
1/2 cup strawberries, chopped
2 tbsp sugar
2 tsp cornstarch
1 tsp water

For the dough, in a large bowl beat the butter and sugar together with an electric mixer until thoroughly combined. Add egg whites, vanilla and water and beat until well mixed, scraping down beaters and bowl as needed.

Add the flour and cinnamon and beat until dough comes together. Form dough into a rough rectangle and wrap tightly in plastic. Chill for at least 2 hours.

For the filling, combine fruit and sugar in a medium saucepan over medium heat. Bring to a boil, and then lower the heat and simmer for 20 minutes. Mash berries with the back of a fork.

In a small bowl, stir cornstarch and water together. Add half to hot berry mixture and stir until the thickness of jam. If necessary, add remaining cornstarch mixture until appropriate thickness is achieved.

To assemble cookies, preheat oven to 350°F and line a large baking sheet with parchment or a silicone mat.

On a well-floured surface, roll out dough to a 12 by 16 inch rectangle and cut into four equal 4 by 12 inch strips. Spoon filling down the middle of each strip. Fold the edges over the filling and pinch to seal.

Using a sharp knife, cut off ends of logs and discard. Cut logs into 8 equal pieces and place cookies seam-side down on prepared baking sheet. Bake 12-15 minutes or until light golden brown.

Let cool on pan.