FIG NEWTON RECIPE

INGREDIENTS 

• ½ cup unsalted butter, softened
• ½ cup light brown sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• zest of ¼ orange
• 1 cup all purpose flour
• ½ cup whole wheat pastry flour
• ¼ teaspoon cinnamon
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 9 oz dried black mission figs
• ½ cup water
• juice of ½ orange
• zest of ½ orange
• ½ teaspoon cinnamon
• ½ teaspoon salt
• 1 tablespoon honey
  

PROCEDURES 

• In a large bowl, cream the butter and sugar until light and fluffy, about 3 minutes.
• Then, we Beat in the egg, vanilla extract, and orange zest.
• In a separate bowl, combine the flour, whole wheat pastry flour, cinnamon, baking soda, and salt. 
• Sift the dry ingredients over the wet, then mix until just combined.
• Scoop the dough into a ball and cover with plastic wrap.
• We have to  Chill for at least 1 hour, or up to 24 hours.
• To make our fig filling, we have to place all ingredients except for the honey into a small saucepan and cook over low heat for 10 minutes, till the liquids have evaporated and the figs begin to plump up. 
• Remove from heat and allow to cool for a few minutes. 
• Then, place all ingredients in a food processor, drizzle in honey, and pulse until a thick paste is formed. 
• Remove paste from food processor, then place in a large ziplock bag.
• Preheat oven to 325°F. Line a large baking tray with a silicon mat or parchment paper. Set aside.
• On a floured surface, roll the chilled dough into a 10" x14" rectangle, using a knife or pizza cutter to cut even edges
• Cut the dough lengthwise into three 3.5"x14" strips.
• Cut a ¾ inch tip into the corner of your ziplock bag and squeeze the paste down the middle of each strip of dough. 
• Then carefully fold each edge of dough on top of the fig paste, making a log, sealing the edges as best you can. 
• Roll each log slightly to bond the dough together, then place seam side down onto your baking tray.
• Bake for 20 minutes at 325°F, then turn on the broiler for 1 minute to slightly brown the tops of the cookies.
•  Remove from oven and cut each log into 2" cookies. 
• We can finally eat our cookie now.
  

FIG NEWTON RECIPE Reviewed by Karkos cuisines on Saturday, September 23, 2017 Rating: 5