Homemade Fig Newtons

Sticking with the theme of the week, I made some Fig Newtons. I’m sure they’re still loaded with sugar and all sorts of crap, but by not being coated in a layer of chocolate, they always seemed like the healthy alternative. I was kind of a weird kid and actually loved Fig Newtons growing up.

The dough for these cookies is very good. When they first come out of the oven, they’re a bit crispy, but the next day they’re nice and soft. I felt that my cookies were a bit doughy and I would have liked the figgy filling to shine a bit more. If I made these again, I’d make less dough for the same amount of filling. I’ve those thoughts in the recipe below. If anyone makes these, let me know what you think of the ratio.

When I was buying the figs, I asked the employee at Trader Joe’s what the difference between the black and green ones was (I didn’t even know there were different colors of figs until then!). He told me the black ones were sweeter. I had no idea which would be better for this recipe, so I used 1 lb of green and 1 lb of black figs. Feel free to use whatever you have on hand.

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Fig Newtons

Yield: ~40

Ingredients:

For the Dough
1 stick unsalted butter, softened
1/2 cup sugar
1/2 teaspoon grated lemon or orange zest
1 large egg white
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour

For the Filling
2 lbs fresh figs
1/4 cup sugar
Juice of half a lemon

Directions:

Make the dough
Cream together the butter, sugar and zest in the bowl of a stand mixer fitted with the paddle attachment, for 2-3 minutes on medium speed. Scrape down the bowl and paddle.

Add the egg white and vanilla and beat in. Scrape down the bowl and paddle again.

Add the flour and beat on low speed until the dough comes together.

Wrap in plastic wrap and refrigerate for 2 hours or overnight.

Make the filling
Cut the figs in half and scoop out the seeds and pulp with a spoon. In a medium sauce pan, combine figs, sugar, and lemon juice. Mash mixture a few times with a potato masher or fork.

Cook mixture over medium-high heat until bubbling and sugar has dissolved; reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes, until it has reduced by about one-third and is beginning to gel. Set aside until completely cool.

Assemble the Fig Newtons
Place racks in middle and lower third of the oven and preheat the oven to 350 degrees. Line baking sheets with parchment paper.

On a floured surface, roll the dough out to a 12 x 16 rectangle. Cut into 4 equal strips, each 12 x 4 inches. Spoon a line of filling down the center of each strip. Fold the dough over the filling and pinch the edges together. Using a serrated knife, slice each log on the diagonal into 10 cookies. Place each cookie on the parchment-lined baking sheets, seam side down.

Bake, rotating the baking sheets from top to bottom and front to back halfway through, for 12-15 minutes, until golden. Remove from the oven and allow to cool on a rack.

Dough Recipe from The Boastful Baker
Filling Recipe from Big City, Little Kitchen

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12 Responses to “Fresh Strawberry Cupcakes with Cream Cheese Frosting”

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    1
    SimplySweeter — May 5, 2010 at 11:56 am

    Oh yum Jen! These look absolutely delicious! What a great July 4th treat…..maybe split them and serve ’em up like a Strawberry Shortcake??? Yum.

    http://www.simplysweeter.blogspot.com

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    KV — May 5, 2010 at 2:35 pm

    Hi Jen, by any chance do you remember about how many strawberries you used for the recipe and also for filling? I have maybe 10-15 strawberries at home that need to be used asap and wondered if that was enough?

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    Jen — May 5, 2010 at 2:37 pm

    KV – Sorry I don’t. We had a big thing of strawberries in the fridge that Hubby had cut up for us to snack on. I would say it was less than a pint, but pretty close to a pint? Not really sure. Sorry I can’t be more help.

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    hannah! — May 5, 2010 at 4:47 pm

    strawberries are my favorite fruit ever! in my opinion, they always should be enjoyed fresh no matter what. even in desserts! 😀 your cupcakes look great, by the wayaoh

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    5
    Cupcake Activist — May 5, 2010 at 5:03 pm

    I’ve heard that strawberry cake doesn’t end up being that sweet, but maybe the addition of fresh strawberries on top changes things. I’m a huge strawberry fan, so I’m anxious to try this.

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    Jen — May 5, 2010 at 5:24 pm

    Cupcake Activist – I could definitely see that the batter itself might not be that sweet. I thought they were great with the additional strawberries added in.

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    Kerstin — May 5, 2010 at 8:07 pm

    This looks divine. I made the Sky High strawberry cake with frozen berries and I thought it was really good, but I’d like to try again with fresh ones too! Your hubby has some very luck coworkers 🙂

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    Brisbane Baker — May 6, 2010 at 11:12 am

    Love this recipe.. infact all of your cupcake recipes. I made your Fauxtess cupcakes the other day and turned out wonderfully.. This is now on my wish list. :

    http://www.brisbanebaker.blogspot.com

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    9
    We Are Not Martha — May 6, 2010 at 2:42 pm

    These look so simple and beautiful! I love strawberry cake and I especially love the way the fresh strawberries look inside 🙂

    Sues

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    Miss. Tarrah Dame — May 19, 2010 at 2:17 am

    cant go wrong with strawberry…just made strawberry marscapone filled cupcakes myself! 🙂
    http://cuppycakebakes.blogspot.com

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    soohyunee — May 25, 2010 at 12:01 am

    I love how you frosted these cupcakes!! did you start from the inside and go out with a 1M tip?

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    Jen — May 25, 2010 at 12:03 am

    Yes, soohyunee, to make the rosette, I started in the center and swirled around to the outside.

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