Jersey Milk & Fig Newtons

**Prepare the Dough:** In a food processor, pulse together flour, sugar, baking powder, and salt. Add the cold, cubed Jersey butter and pulse until the mixture resembles coarse crumbs. Gradually add the cold Jersey milk until the dough just comes together. Be careful not to overmix.

Turn the dough out onto a lightly floured surface, form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

**Prepare the Fig Filling:** Combine the dried figs, orange juice, Jersey butter, brown sugar, lemon zest, and cinnamon in a saucepan. Cook over medium heat, stirring occasionally, until the figs soften and the mixture thickens, about 10-15 minutes. Remove from heat and let cool completely.

**Assemble the Newtons:** Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Divide the dough in half. On a lightly floured surface, roll out one half of the dough into a rectangle about 1/8-inch thick. Spread half of the cooled fig filling evenly over the dough, leaving a 1/2-inch border on all sides.

Fold one long side of the dough over the filling, then fold the other long side over, creating a log. Gently press the edges to seal. Repeat with the remaining dough and filling.

Cut each log into individual cookies, about 2 inches long.

Place the cookies on the prepared baking sheet. Brush with beaten egg wash.

Bake for 12-15 minutes, or until golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Serve and enjoy your Jersey Milk & Fig Newtons!