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Is it really time already to curl up on the couch with a mug of hot tea? Sweaters and falling leaves are just around the corner, but I’m not quite ready to give in to the fall. It’s no longer strawberry ice cream weather, but Earl Grey and gingersnaps will have to wait a bit longer. Don’t get me wrong, I love hot tea, especially with a cookie - a good, crunchy cookie that can stand up to a hot dunk. Gingersnaps and shortbread, these are tea-drinking cookies.
But Fig Newtons are milk-dunking cookies. Fig Newtons, along with chocolate chip cookies and graham crackers, are part of a great American cookie heritage. However, rich, sweet filling and cinnamon-laced crust make these a far cry from the sugary after-school Fig Newton. Much as I love the packaged Fig Newton, fresh chunks of fig and crumbly pastry give these cookies quite a leg up. But just like its packaged cousin, this is a cookie is best served with a tall glass of cold milk.
I used fresh Calimyrna figs for the simple filling here. Sweet, nutty, and thin-skinned, these light green figs are perfect for snacking and also perfect for a quick-fix fig jam. Feel free to substitute any other figs you like. And in a pinch, jarred fig preserves will do just fine.
Homemade Fig Newtons
- 2 cups chopped Calimyrna figs
- 1/3 cup water
- 1 tablespoon brown sugar
- 1 cup flour (plus extra for dusting)
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon baking powder
- ¼ cup sugar
- 4 tablespoons cold unsalted butter
- 2-3 tablespoons milk
In a small saucepan over low heat, cook the figs, water, and brown sugar, stirring occasionally, for about 30-40 minutes, until very soft. Cool to room temperature.
Preheat the oven to 375 degrees. In a food processor, pulse the flour, salt, cinnamon, baking powder and sugar to mix. Cut the butter in small chunks and add to the flour mixture. Pulse until the butter is well incorporated and the mixture is sandy in texture. Add the milk, one tablespoon at a time, and pulse just until the dough comes together. You may not need all of the milk. Turn the dough out onto a well floured surface and form into a ball, kneading once or twice, just until the ball holds together. Quickly roll out the dough into a long rectangle about 1/6 inch thick. Cut the rectangle in half. On one half of the dough, spread half of the fig mixture. Fold the dough over the fig mixture and pinch to close. Cut in 1-2 inch bars. Repeat with remaining dough and jam. Bake on a greased cookie sheet 20-25 minutes until lightly brown.
Check out Katie Pelczar's blog at www.cozydelicious.com for more fun and nostalgic recipes.
Is it really time already to curl up on the couch with a mug of hot tea? Sweaters and falling leaves are just around the corner, but I’m not quite ready to give in to the fall. It’s no longer strawberry ice cream weather, but Earl Grey and gingersnaps will have to wait a bit longer. Don’t get me wrong, I love hot tea, especially with a cookie - a good, crunchy cookie that can stand up to a hot dunk. Gingersnaps and shortbread, these are tea-drinking cookies.
But Fig Newtons are milk-dunking cookies. Fig Newtons, along with chocolate chip cookies and graham crackers, are part of a great American cookie heritage. However, rich, sweet filling and cinnamon-laced crust make these a far cry from the sugary after-school Fig Newton. Much as I love the packaged Fig Newton, fresh chunks of fig and crumbly pastry give these cookies quite a leg up. But just like its packaged cousin, this is a cookie is best served with a tall glass of cold milk.
I used fresh Calimyrna figs for the simple filling here. Sweet, nutty, and thin-skinned, these light green figs are perfect for snacking and also perfect for a quick-fix fig jam. Feel free to substitute any other figs you like. And in a pinch, jarred fig preserves will do just fine.
Homemade Fig Newtons
- 2 cups chopped Calimyrna figs
- 1/3 cup water
- 1 tablespoon brown sugar
- 1 cup flour (plus extra for dusting)
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon baking powder
- ¼ cup sugar
- 4 tablespoons cold unsalted butter
- 2-3 tablespoons milk
In a small saucepan over low heat, cook the figs, water, and brown sugar, stirring occasionally, for about 30-40 minutes, until very soft. Cool to room temperature.
Preheat the oven to 375 degrees. In a food processor, pulse the flour, salt, cinnamon, baking powder and sugar to mix. Cut the butter in small chunks and add to the flour mixture. Pulse until the butter is well incorporated and the mixture is sandy in texture. Add the milk, one tablespoon at a time, and pulse just until the dough comes together. You may not need all of the milk. Turn the dough out onto a well floured surface and form into a ball, kneading once or twice, just until the ball holds together. Quickly roll out the dough into a long rectangle about 1/6 inch thick. Cut the rectangle in half. On one half of the dough, spread half of the fig mixture. Fold the dough over the fig mixture and pinch to close. Cut in 1-2 inch bars. Repeat with remaining dough and jam. Bake on a greased cookie sheet 20-25 minutes until lightly brown.
Check out Katie Pelczar's blog at www.cozydelicious.com for more fun and nostalgic recipes.
