Apricot Newton Bars

Ingredients

• 1 cup all-purpose flour
• ¾ cup whole wheat flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 10 tablespoons unsalted butter, softened
• ⅔ cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• Zest of 1 orange

• 8 ounces B&R Farms Diced Apricots
• 2 tablespoons fresh orange juice
• ¼ cup water
• 1 tablespoon honey

Directions

1. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, and salt.
2. In a large bowl or stand mixer, beat the butter and brown sugar until light and fluffy. Mix in the egg, vanilla, and orange zest. Add the dry ingredients and mix just until a soft dough forms. Wrap the dough and refrigerate for about 2 hours.
3. To make the filling, in a small saucepan combined diced apricots with the orange juice, water, and honey. Cook over medium heat for a few minutes, stirring occasionally, until the liquid is absorbed and the apricots are soft. Put mixture in a food processor and blend into a smooth paste. Let cool completely.
4. Preheat the oven to 350°F and line a baking sheet with parchment paper.
5. Divide the chilled dough into 3 equal pieces. On a lightly floured surface, roll each piece into a rectangle about 4 x 12 inches.
6. Spread or pipe one-third of the apricot filling down the center of each rectangle. Fold both long sides over the filling, pinch the seam closed, and gently press into a flat log.
7. Cut each log in half and place seam-side down on the prepared baking sheet. Chill for 30 minutes.
8. Bake for 15  minutes, or until the edges are lightly golden.
9. Let cool for a few minutes, then cut each log into your desired cookie size. 
10. Let cool completely and enjoy!