First, can I tell you that these are my new favorite cookies to date? They really, really are.
It all started last month when I ventured into Healdsburg one afternoon to take photos at local “french looking” bakeries for my macaroon video. Naturally, I worked up an appetite taking photos of baked goods and stopped at Downtown Creamery for a little snackie snack.
It was there that I tried the infamous jumbo fig newton.
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.
I would recreate these fig newtons at home and share them with the world!
Lucky for me, I found the Downtown Bakery fig newton recipe online. I modified it a bit and the results were fabulous!
Finally, 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. Mmm fiber.
And to think, I always hated fig newtons when I was little. I only “rediscovered” them in college after watching the original Parent Trap for the millionth time and having a newton epiphany.
Help. I’m trapped in 1961 and I can’t get out.
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. 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. Maybe next time I’ll try a different fruit filling and try to replicate old school nutri-grain bars, another classic favorite of mine.
Whole Wheat Fig Newtons
makes about 40 cookies
1 1/4 cup all purpose flour
1 1/4 cup whole wheat flour
3 ounces butter, softened
1/2 cup + 2 T brown sugar, packed
1 T cream (I used half and half)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/2 tsp salt
2 cups dried figs, stems chopped off
about 3 cups apple juice
1/4 cup granulated sugar
Cream together the brown sugar and butter. Add the cream and beat until light and fluffy. Add the eggs, one by one, beating after each addition.
In a separate bowl, combine the dry ingredients. Add to the butter and sugar mixture and mix until a soft dough forms (be careful not to over-mix). Turn dough out onto a floured countertop and form a smooth ball. Let chill in fridge for 2-4 hours, or overnight.
Meanwhile, make the filling. Place the figs in a saucepot and cover with apple juice. Let sit for 15 minutes. Add sugar and bring to a boil, then reduce heat and simmer for 30 minutes. Let cool and puree figs and juice together.
Preheat the oven to 350. Cut dough ball into two parts and keep the part you’re not using in the fridge. Roll out one part into a large rectangle (see above photo). Carefully pick rectangle up and put on a lined baking sheet. Spoon about a half cup of fig puree down the center of the rectangle, being sure to save room around all edges. Fold top and bottom down over the middle of the rectangle and let the edges barely overlap. Fold the outer edges of the rectangle in and pinch together. Repeat with other piece of dough.
Bake for twenty five minutes, until golden. Let cool before slicing into newtons.
Yep, that pretty much sums it up.