Fig Newtons are cookies that consist of a delicate dough with a sweet fig filling. These cookies are popular snacks enjoyed by kids and adults. This homemade version is made with ingredients that you can pronounce. The fig filling is made from dried black mission figs which you can find in the produce section or dried fruit and nuts section of your local grocery. This is a great after school snack that you and your kids will love.
Fig Newton Cookies
Recipe from Eat My Charlotte
1 cup finely chopped dried Black Mission figs
1 1/2 cups water
1 cup apple juice
1/4 cup sugar (I used a little less)
1/8 teaspoon grated orange zest
1 stick unsalted butter, softened
1/2 cup sugar
1/2 teaspoon grated orange zest
1 large egg white
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup whole wheat pastry flour
1. Make the filling: Combine the figs, water, apple juice and sugar in a medium sauceapan and bring to a boil. Reduce the heat to low and cook at a bare simmer for 1-2 hours until the figs are so soft that they’re spreadable.
2. Transfer to a food processor or blender, add the orange zest and process until smooth. Remove from the food processor and allow to cool.
3. Make the dough: Cream together the butter, sugar and orange 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.
4. Place racks in middle and lower third of the oven and preheat the oven to 350 degrees. Line baking sheets with parchment paper.
5. 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. Place on the parchment-lined baking sheets, seam side down.
6. Using a serrated knife, slice each log on the diagonal into 10 cookies. 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.