Wednesday, September 8, 2010

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.

Fig Newtons - Dough from The Boastful Baker, Filling from Big City, Little Kitchen - makes ~40
Printable Recipe
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

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

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.

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18 comments:

nutmegnanny said...

I always loved fig newtons too :) I have never thought of making my own. Now I know where to find a great recipe ;)

Michael said...

I am going to have to make these. As well as making them with some blackberries.

Eliana said...

These look amazing and waaaay better than the store bought brand.

mybizzykitchen.com said...

My husband loves fig newtons - just added this to my ever growing list of things to make!

Maegan said...

I liked Newtons until they messed with the recipe...Maybe this version will be yummier.

newlywed said...

I love the idea of making these at home! I still buy Newtons from time to time...they're so nice and wholesome.

Melissa said...

You are so creative! My family loves Fig Newtons....can't wait to make these!

Evan B said...

My boyfriend and I were just talking about fig newtons this evening! I was saying how much I loved them but hadnt had them recently.. and heres a way to make them myself!

Elina said...

I moved to the US when I was 15 so I didn't grow up eating fig newtons but I liked them at my very first bite. I'm sure the homemade version is so much more gourmet ;) Your pics make it look like raspberry filling which I bet would be amazing!!

Katy said...

These bring me back to my childhood! Only, these look infinitely more delicious and decadent. The Blue-Eyed Bakers must make these soon!

Carolyn said...

They look fantastic, and I've never actually been that much of a Fig Newton fan. Love the polka dot background for the pics too.

Linda said...

I love fig newtons. Hopefully, I can find my figs around here so I can try these.

http://www.lindaslunacy.blogspot.com

jonathan said...

Congratulations on making one of the top food blogs!

Jonathan
Gluten Free

Peggy said...

I was always a fig newton-lover as a kid too! Glad I wasn't the only one and these homemade ones look fantastic!

I Like To Cook 222 said...

I did make these and loved them! I did just what you suggested and used a little less of dough for that amount of filling and just made some grape jam filled ones with the rest of the dough. They came out perfect! Thanks for sharing!
http://ouritaliankitchen.blogspot.com/2010/10/fig-newtons.html

Laurel, Mikey & Quinn said...

When you say scoop out the seeds and pulp--I am assuming you mean, use the seeds and pulp and discard the skins? Recipe looks good. I'm planning to make these tomorrow!

Jen said...

Laurel, Mikey & Quinn - Yes, scoop out the flesh and seeds and discard the skins. Let me know how they turn out!

Erin said...

Thank you for posting this! Great recipe and I want to try with different fillings. I used strawberry for mine - yummy!

In response to the dough ratio, I made it the way you posted but ended up with very thin dough once it was rolled out to 12x16 inches. I think you should leave it doubled.

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