Every year, we get waaaaay too many figgies, as my boys call them, at once and never know what to do with them!
And every year, we think to ourselves how wonderful fig newtons would be and I protest, thinking that tiny fig newtons would be waaaaaay too much work.
This year, however, I agreed and made the loveliest and tastiest fig newtons ever.
Enjoy!
Fig Newtons
Fig Newtons
Adapted from online somewhere...
Makes about 40.1 stick unsalted butter, softened
1/2 cup sugar
1/2 teaspoon grated lemon or orange zest
1 large egg white
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 lbs fresh figs
1/4 cup sugar
Juice of half a lemon
Cream the butter, sugar and zest in the bowl of a stand mixer fitted with the paddle attachment, for 2-3 minutes on medium speed. Scrape the sides of the bowl. Beat in the egg white and vanilla. Next, add the flour and beat on low speed until the dough comes together. Wrap in plastic wrap and refrigerate for 2 hours or overnight (the longer the better). While the dough is chilling, cut the figs in half. In a medium sauce pan, combine figs, sugar, and lemon juice. Mash mixture a few times with a potato masher or fork. Cook mixture over medium-high heat until bubbling and sugar has dissolved; reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes, until it has reduced by about one-third and is beginning to gel. Set aside until completely cool. Place racks in middle and lower third of the oven and preheat the oven to 350 degrees. Line baking sheets with parchment paper. 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. My logs were super ugly but hey, it worked! Using a serrated knife, slice each log on the diagonal into 10 cookies. Place each cookie on the parchment-lined baking sheets, seam side down. 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.
1/2 cup sugar
1/2 teaspoon grated lemon or orange zest
1 large egg white
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 lbs fresh figs
1/4 cup sugar
Juice of half a lemon
Cream the butter, sugar and zest in the bowl of a stand mixer fitted with the paddle attachment, for 2-3 minutes on medium speed. Scrape the sides of the bowl. Beat in the egg white and vanilla. Next, add the flour and beat on low speed until the dough comes together. Wrap in plastic wrap and refrigerate for 2 hours or overnight (the longer the better). While the dough is chilling, cut the figs in half. In a medium sauce pan, combine figs, sugar, and lemon juice. Mash mixture a few times with a potato masher or fork. Cook mixture over medium-high heat until bubbling and sugar has dissolved; reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes, until it has reduced by about one-third and is beginning to gel. Set aside until completely cool. Place racks in middle and lower third of the oven and preheat the oven to 350 degrees. Line baking sheets with parchment paper. 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. My logs were super ugly but hey, it worked! Using a serrated knife, slice each log on the diagonal into 10 cookies. Place each cookie on the parchment-lined baking sheets, seam side down. 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.
*Leftover fig jam can be used in all sorts of ways! In yogurt, over toast, spooned on grilled sausages, etc!
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