I loved eating Fig Newtons when I was little. I never thought about what a fig was and I never realized it’s proper place was halved upon a rustic, proper antipasto platter, drizzled with honey. I never knew how grown up I was to be eating fig cookies. For the sake of the children, the name of Fig Newton cookies has now shortened to Newtons. They come in various kid-friendly flavors and colorful packaging.
Today, we take away all packaging and go rustic. Only, you know, in cookie form. Anti-package-o, if you will.
I know. I know. I’ll stick to my day job. You know, the one where I write recipes and stir in some stupid jokes.
Fig Filling Ingredients
- 1 – 7 oz. bag dried figs
- 1 cup sugar
- 3/4 cup cold water
- 1 teaspoon fresh lemon juice
- 1 tablespoon cornstarch
Place all filling ingredients into a saucepan. Stir. Turn heat on to medium-high. Watch closely and stir occasionally. When filling starts to boil, watch for filling to thicken. When this happens, remove from heat. Set aside and allow to cool to room temperature.
- 1/2 cup butter, softened
- 1/2 cup packed brown sugar
- 1 small egg
- 1 teaspoon vanilla
- 1 tablespoon cinnamon
- 1 1/2 cups flour (plus a little more for working with dough)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Cream together butter & brown sugar. Add remaining ingredients and mix well.
Sprinkle about 1 cup of flour on to a baking sheet. Place dough on baking sheet. Using hands, form into two rectangles. Use floured rolling pin as needed until they are about 12 X 4 inches each. Carefully spread filling down the middle of both rolled out dough pieces.
Fold one side of each over the filling then fold the second side over the filling. Place a parchment paper on a clean cookie sheet. Place cookie rolls on the parchment, leaving space in between them so they have room to spread a little.
Bake for about 20 minutes or until light golden brown. Carefully touch cookies for doneness… they should be firm but soft. Over-baked cookies* will be dry. Allow cookies to cool. Slice into the sizes you would like to serve.
*You can improve dry cookies with a basic powdered sugar frosting if it happens to you. Just stir a couple of tablespoons of water into about 1 1/2 cups powdered sugar. This creates a glaze you can spread on top of your cookies, making them more tasty after over-baking.
It’s always good to know you have what it takes to make your favorite store-bought goods. Remember the Twinkie Panic of 2012? Of course, I guess if things get really crazy there’s always fresh figs halved upon a rustic, proper antipasto platter, drizzled with honey.