Fig Cookies Like Fig Newtons Food

FIG NEWTON-ISH COOKIES

Steps:

• Combine whole wheat flour, ground walnuts, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
• Beat butter, brown sugar, and honey together in a large bowl until light and fluffy. Add egg, orange zest, and vanilla extract; beat until thoroughly combined. Add flour mixture in 3 batches, mixing until just combined and dough is very soft and sticky.
• Wrap dough in plastic wrap. Pat into a disk and refrigerate, 4 hours to overnight.
• Place figs, water, honey, orange juice, vanilla extract, orange zest, and nutmeg in a medium saucepan. Bring filling mixture to a simmer over medium heat, stirring occasionally. Cook until figs are softened and fall apart easily when pressed with a spoon, about 15 minutes. Remove from heat and cool for 10 minutes.
• Place filling mixture into a blender or food processor and puree until smooth. Pour puree into a glass container and let cool completely until filling has a spreadable consistency. Refrigerate until ready to use.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place a piece of parchment paper on a work surface and generously flour the paper and a rolling pin. Roll out the chilled cookie dough into a 10x14-inch rectangle about 1/4 inch thick. Continue to flour the parchment and rolling pin as necessary. Divide dough into 4 strips about 3 1/2 inches wide by 10 inches long.
• Divide the fig filling among the strips of dough. Spread filling lengthwise down the center of each piece, leaving about 1/2 inch of space on the sides. Gently pull one side of the dough halfway over the filling. Repeat with the opposite side and pinch to seal in the filling to form a cookie log about 1 inch wide and 10 inches long.
• Gently roll the log over so it's seam-side down. Brush off any excess flour and gently press the top of the roll to flatten slightly. Repeat this process with the other dough strips.
• Brush off any excess flour from the top of, and in between, the cookie logs. Gently lift the parchment paper, with the cookies still on it, onto a baking sheet. Arrange logs about 1 inch apart on the baking sheet.
• Bake in the preheated oven until cookies just begin to brown and feel slightly crispy to the touch, 20 to 25 minutes. Let cookies cool for 5 minutes. Use a serrated knife to slice each log into 8 pieces about 1 1/4 inch long and 1 inch wide. Let cookies cool completely, at least 40 minutes.
• Store cooled cookies in an airtight container until softened, 8 hours to overnight.

FIG NEWTONS (HOMEMADE)

Steps:

• Dice figs, soak in water 1 hour.
• Add sugar & cook on medium heat until of thin jam consistency.
• Beat sugar, butter, egg, milk & vanilla until well blended.
• Add dry ingredients.
• Mix well and refrigerate for 1 hour.
• Place 1/2 on well floured dough cloth; knead about 6 times.
• Roll out to 1/4" thick. Line 13 x 9" glass baking dish; cover with figs.
• Roll remaining dough, cover figs. Cook at 350° for 30 minutes.
• Let cool and cut into squares. Depending on the size you cut you can get a couple dozen cookies.

FIG NEWTONS RECIPE (COPYCAT)

Steps:

• Preheat oven to 350 degrees F.
• Dice the figs and soak them in apple juice, salt, and lemon juice mixture for 1 hour.
• Cook the ingredients in a pot on medium heat until a thin, jam-like consistency is achieved. Set aside to cool, then transfer to a pastry bag.
• In a mixing bowl, cream together butter and light brown sugar until fluffy. Then, beat in the egg, milk or cream, and vanilla. You may do this on a stand mixer, food processor, or by hand.
• Add the dry ingredients and mix well until fully incorporated. Form it into a dough ball and wrap using plastic wrap. Place in the fridge for 1 hour to set.
• Take the dough out of the fridge and divide it into 6 portions.
• Form each portion into a log. In between two sheets of parchment paper, use a rolling pin and flatten to ⅛ inch rectangles, about 10 inches long and 4 inches wide. Cut off excess dough to achieve these dimensions.
• Pipe a straight line of fig filling in the middle of the rectangular dough sheet. Using the parchment paper as leverage, lift one side of the dough to cover the filling. Gently flatten the dough, and do the same on the other side until the fig filling is fully covered. The end result should be a flattened rectangular log. Repeat until all six dough portions are used up. You might need to refrigerate the other pieces of dough while doing this.
• Cut the cookie logs into 2-inch squares and lay them on a parchment paper-lined baking sheet.
• Bake the fig newtons in the middle rack for 10 to 15 minutes or until the bottom crust is golden brown.
• Let the fig cookies rest for 5 minutes. After that, transfer them to a cooling rack to cool completely.
• Store the cookies in an airtight container lined with a paper towel at the bottom and on top.

EGYPTIAN FIG ROLL COOKIES

Steps:

• Filling:.
• Mix the ingredients in a small saucepan and bring up to a gentle simmer.
• Cook for 30 minutes, until all the liquid is absorbed and figs begin to turn into a "paste".
• Transfer to a food processor and purée a thick consistency.
• Cool completely, then transfer to a plastic zip-top bag and set aside. (Note: you can make this up to 3 days in advance).
• Dough:.
• Whisk together the flours, baking soda and salt. Set aside.
• Cream the butter, shortening, sugar, egg whites and extracts in a bowl.
• Add the dry ingredients, beating to combine into a dough.
• Wrap well in plastic and chill at least one hour.
• Assembly:.
• Preheat the oven to 325 and line a baking sheet.
• Roll the dough into a thin layer (less than 1/4") on a floured surface or between sheets of waxed paper.
• Slice strips about 3 1/4" wide, and pipe the filling along the centre of each.
• Fold the sides over the filling, lightly pressing down to seal (add a brushing of water if necessary to stick).
• Slice into "two bite" sized pieces (about 1") and place on the lined sheet.
• Bake, one sheet at a time, for 12 minutes. Keep unbaked cookies in the fridge between bakes (or freeze for later baking).