Homemade Fig Newtons

• Vegetarian

• Produce

  • 6 oz Figs, dried
  • 1 tsp Orange, Fresh Zest

• Refrigerated

  • 1 Egg

• Condiments

  • 2 tsp Honey

• Baking & Spices

  • 1 cup All-purpose flour, unbleached
  • 1/2 tsp Baking powder
  • 1/4 cup Brown sugar, packed
  • 1/8 tsp Cinnamon
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • 3/4 cup Whole wheat flour

• Drinks

  • 2 tbsp Orange juice

• Dairy

  • 8 tbsp Butter, salted

• Liquids

  • 1/4 cup Water

Found on curiouscuisiniere.com

Description

Ingredients

• 8 Tbsp salted butter, softened
• ¼ c brown sugar, packed
• 1 egg
• 1 tsp vanilla extract
• 1 tsp fresh orange zest
• 1 c unbleached all purpose flour
• ¾ c whole wheat flour
• ½ tsp baking powder
• ¼ tsp salt
• 6 oz dried figs
• ¼ c water
• 2 Tbsp orange juice
• ⅛ tsp cinnamon
• 2 tsp honey

Directions

• In a large bowl, cream the butter and sugar until light and fluffy using an electric hand mixer, 2-3 min. Beat in the egg, vanilla extract, and orange zest until well combined.
• Add the flours, baking powder, and salt. Mix until a soft cookie dough forms. With your hands, shape the dough into a ball. Wrap the ball in plastic wrap and refrigerate until firm, 1 hour.
• While the dough is chilling, make the filling. In a small saucepan, place the dried figs, water, orange juice, and cinnamon. Cover and simmer over low heat for 10 minutes, until the figs begin to plump.
• Remove the mixture from the heat and allow it to cool for a few minutes. Then, transfer the mixture to the bowl of your food processor. Add the honey and blend until a thick paste forms. Set the filling aside.
• Preheat oven to 325F.
• Line a large baking tray with a baking mat or parchment paper. Set aside.
• On a floured surface, roll the chilled dough into a 10 inch x 14 inch rectangle. Use a knife or pizza cutter to make the outer edges even.
• Cut the dough lengthwise into three strips, roughtly 3.5 inches x 14 inches.
• Divide the fig filling paste between each strip of dough, forming it into a line down the center of each strip. Press the filling to roughly 1-inch wide.
• Carefully fold each edge of dough over top of the fig paste, making a log. Press the top to seal the dough slightly.
• Place the logs, seam side down, onto your linked baking sheet, spacing them about 2 inches apart.
• Bake the cookies for 17-20 minutes, until the logs feel dry and slightly firm when touched. Remove the cookies from oven and cut each log into 8-9 cookies while they are still warm.
• While still warm, place the cut cookies into an airtight container. (This will soften the cookies as they cool.)
• Store the cookies in an airtight container on the counter for up to 1 week.