January 13, 2011

Homemade Fig Newtons

Growing up, I was never a real fan of the Fig Newton.

For one thing, I hated the stupid commercials. The kid that was allowed to eat them in bed because they weren’t cookies…they were Newtons. He was a snot, and his fake accent makes me cringe.

But that was a long time ago, and clearly, I’ve moved past those silly old ads.

Clearly.

Since that time, I’ve probably only bought one pack of Fig Newtons. Maybe the commercial was right – they aren’t cookies. And when I want a cookie, I want a cookie. But there is something pleasing about the Fig Newton, and my best guess is that it’s the crunchy little fig seeds. I know, crazy. But I like hearing them pop in my teeth.

As this Sunday is Official Fig Newton Day, I wanted to try my hand at making my own. And, I am posting them today so that you have 2 full days to get your oven going in time to celebrate this super special day.

Up until I started this food holiday project, making my own Fig Newton was never something I had considered. Nor had I ever consumed a fig. I know, I know. Gasp. They just aren’t a local fruit, and I never saw I need for them. But one cannot make a Fig Newton without a fig.

So, I sent Jon to Krogers in hopes that he could find some. I was skeptical, for sure. With a little help from the produce manager he did happen upon the only figs available, though – dried Black Missions.

They are ugly.

That’s all I can really say about that.

After a quick scour of the internet, I sat down with a compilation of recipes that I thought would add up to a tasty Fig Newton. I was right. They are really, truly delicious.

The texture is similar to a storebought Newton, except these are much more moist – not dry like the others. Soft and sweet and full of those little crunching seeds.

Perfect.

Homemade Fig Newtons

makes about 6 dozen

Dough

1/2 cup Unsalted Butter, softened
1 cup sugar
1 1/2 Tablespoons orange zest
2 egg whites
1 vanilla bean, split and scraped
1/4 teaspoon salt
3 cups All Purpose Flour

Cream the butter, zest and sugar in the bowl of a stand mixer. Add egg whites and vanilla, beat 1 minute. Add flour and salt until the dough comes together. Form into a ball and wrap in plastic. refrigerate 2 or more hours.

Filling

11 ounces Dried Black Mission Figs, diced
3/4 cups water
1/4 cup brown sugar
1/3 cup sugar
1 teaspoon orange zest
juice of 1/2 orange

Soak diced figs in the water for 1 hour. Pour all into a small saucepan, and add remaining ingredients. Bring to a boil. Reduce heat and allow to simmer for 45 minutes, or until jamlike consistancy. Remove from heat and allow to cool before using.

Preparation:

Remove chilled dough and roll into 2 large rectangles, roughly 10 x 12. Divide each rectangle into thirds, with each rectangle being 4×10. Place rectangle on parchment lined baking sheet. Spoon filling down center of each rectangle, and fold the sides of the dough over the filling, making a sort of tube. Once all 6 tubes are made, freeze the newtons for 10 minutes.

Preheat oven to 350. Remove newtons from freezer and cut each tube into 10 cookies. Place cookies back on the parchment lined baking sheets, seam side down, with roughly 1 inch between the cookies. Bake for 13-16 minutes, or until very lightly browned. Allow to cool on baking pans.

Serve and enjoy!