![]() Add sugar and bring to a boil, then reduce heat and simmer for 30 minutes. Place the figs in a saucepot and cover with apple juice. Let chill in fridge for 2-4 hours, or overnight. Turn dough out onto a floured countertop and form a smooth ball. Add to the butter and sugar mixture and mix until a soft dough forms (be careful not to over-mix). In a separate bowl, combine the dry ingredients. ![]() Add the eggs, one by one, beating after each addition. Add the cream and beat until light and fluffy. Maybe next time I’ll try a different fruit filling and try to replicate old school nutri-grain bars, another classic favorite of mine.Ĭream together the brown sugar and butter. Sometimes I cheat and don’t chill dough even though the recipe calls for it, but with these you really have to-the dough is super soft. These homemade fig newtons are very easy to make and the most annoying part is having to chill the dough for a few hours prior to rolling, filling and baking. I only “rediscovered” them in college after watching the original Parent Trap for the millionth time and having a newton epiphany. Mmm fiber.Īnd to think, I always hated fig newtons when I was little. ![]() I modified it a bit and the results were fabulous!įinally, a delicious healthy cookie! Don’t mind the ridiculous amount of butter and sugar, and instead focus on the whole wheat flour, which give these soft cookies an almost nutty taste. Lucky for me, I found the Downtown Bakery fig newton recipe online. I would recreate these fig newtons at home and share them with the world! Unfortunately I don’t have a photo because I polished off all five pounds of that very large cookie in about thirty seconds, but I left with a mission. It was there that I tried the infamous jumbo fig newton. Naturally, I worked up an appetite taking photos of baked goods and stopped at Downtown Creamery for a little snackie snack. It all started last month when I ventured into Healdsburg one afternoon to take photos at local “french looking” bakeries for my macaroon video. Store the cookies in an airtight container on the counter for up to 1 week.First, can I tell you that these are my new favorite cookies to date? They really, really are.(This will soften the cookies as they cool.) While still warm, place the cut cookies into an airtight container.Remove the pan from the oven and cut each log into 8-9 cookies while still warm. Bake the cookie logs for 17-20 minutes, until the logs feel dry and slightly firm when touched.Place the logs, seam side down, onto your lined baking sheet, spacing them about 2 inches apart.Press the top to seal the dough slightly. Carefully fold each edge of dough over the top of the fig jam, making a log.Spoon a line of jam filling down the center of each strip of dough, roughly 1 inch wide.Cut the dough lengthwise into three strips, roughly 3.5 inches x 14 inches.Use a knife or pizza cutter as needed to make the outer edges straight. On a floured surface, roll the chilled dough into a 10 inch x 14 inch rectangle.Line a large baking tray with a baking mat or parchment paper.(This yields roughly 1 1/3 c of filling, which is more than you will need for this recipe, but now you can enjoy a batch of fig jam too!) Putting It All Together Your finished "jam" should be so thick that it holds soft peaks (see the image in our article). Transfer the puree back to the saucepan and heat over low heat for 15-20 minutes, stirring constantly while bubbling, until very thick.Transfer the softened fig mixture to a blender or food processor and blend until smooth.While the dough is chilling, heat the fig jam ingredients together in a medium saucepan over medium-low heat, stirring often, until the figs are soft (30 minutes).Wrap the ball in plastic wrap and refrigerate until firm, 1 hour. With your hands, shape the dough into a ball. ![]() Mix until a soft cookie dough forms, adding the remaining 1/4 cup of all-purpose flour as needed to bring the dough together.
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