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Apricot Fig Cookies

Dough

• 1/2 cup melted Swanson Organic Coconut Oil
• 3/4 cup Swanson Fructose
• 2 1/2 cups unbleached flour
• 1/2 cup non-fat, skim milk
• 1 large egg
• 1 teaspoon vanilla
• 2 teaspoons cream of tartar
• 2 teaspoons Bob's Red Mill Baking Soda
• 1/2 teaspoon Swanson Himalayan Crystal Salt

Filling

• 1/2 cup Swanson Organic Mission Figs, chopped
• 1/2 cup Swanson Organic Apricots, chopped
• 1 tablespoon fresh orange rind
• 1/3 cup water
• 2 tablespoons orange juice
• 2 teaspoons Swanson Fructose
• 1/4 teaspoons Swanson Organic Nutmeg

Cream together coconut oil, fructose, egg, milk and vanilla. Sift flour, baking soda and cream of tartar and salt. Mix well. Roll out dough and cut with a round cookie cutter. Place all the ingredients for the filling in a saucepan and cook on low heat until it becomes soft and thick. Cool.

Place 1 cookie on cookie sheet. Place 1 teaspoon of filling on top and cover with a second cookie. Prick top of cookie with a fork. Bake at 350° F for 12-15 minutes.

Makes 24 cookies. Serving size 1 cookie.

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