Fig Newtons Cookies

1
Francine Lizotte

By
@ClubFoody

These cookies are better than the commercial ones; they are freshly made and have no preservatives... bonus!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
24 cookies
Prep:
20 Min
Cook:
50 Min
Method:
Bake

Ingredients

  • FILLING

  • 1 c
    figs (black mission, turkish or calimyrna), stemmed and quartered
  • 1 c
    water
  • 1 c
    orange juice
  • DOUGH

  • 1 1/3 c
    unbleached all-purpose flour
  • 1/2 tsp
    baking powder
  • 1/4 tsp
    ground himalayan sea salt
  • 6 Tbsp
    unsalted butter, room temperature
  • 3/4 c
    brown sugar
  • 1 large
    free-run egg
  • 1 tsp
    vanilla extract
  • 1/2 tsp
    orange zest

How to Make Fig Newtons Cookies

Step-by-Step

  1. In a medium saucepan over medium heat, add figs, water and orange juice. Bring to a simmer and cook for about 30 minutes or until figs are tender and the liquid is almost evaporated
  2. Transfer the fig mixture to the bowl of a food processor and blend to a paste, stopping to scrape the sides if needed. Transfer the paste to a bowl to cool off.
  3. Meanwhile, combine flour, baking powder and salt in a big bowl; whisk well
  4. In the bowl of a stand mixer, add butter and brown sugar. With the paddle attachment on, process until creamy. Add egg, vanilla and orange zest; process until well mixed, about 30 seconds.
  5. Add flour mixture and on low speed, process until the dough comes together, about 1 minute. Transfer the dough onto a work surface and form 3 equal balls. Place them in a bowl and transfer to the fridge to chill, at least 15 minutes.
  6. Preheat oven to 350ºF and line a large baking sheet with parchment paper; set aside.
  7. When chilled, working in batches, place one ball on a parchment paper and form a small rectangle. Place another parchment paper on top and flatten it out with a rolling pin to about 5-inches wide x 12-inches long and a little less than ¼-inch thick. Scoop 1/3 fig paste in the center of dough and spread it out evenly, leaving some space around the edges.
  8. Bring one side of the cookie dough over the paste using the parchment paper to help fold it over. Gently peel off the dough from the paper; repeat with the other side. Cut the ends of the log to make it neater and even. Measure the width of the log and cut the same measurement lengthwise so the cookies are square. Place them on the prepared baking sheet, leaving some space in between each cookie.
  9. Transfer to the preheated oven and bake for 16 to 18 minutes or until golden on the bottom. Remove from the heat and place them on a wire rack to cool. Makes 2 dozen
  10. NOTE: When freshly made, the cookies will be a bit crispy. Place them in an airtight container and they will get soft and chewy just like the commercial ones.
  11. To view this recipe on YouTube, click on this link >>>> youtu.be/qGRPCUYzzKA

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