Fig Newtons
Andrea Potischman
Jan 9, 2020
Fig Newtons (now called simply Newtons) are love-it-or-hate-it kind of cookies. Seriously, people are very divided about this fig-focused sweet treat, but I love them. Fig Newtons, and Chips Ahoy chocolate chip cookies, have become synonymous with being a kid in the 70s/80’s. Nabisco Fig Newtons in my paper bag lunch, alongside my ham and mayo on white bread, tells a familiar story to many people my age. But Fig Newtons were not just cookies, they’re fruit and cake-like and therefore right up my alley.
Despite my love of these old-timers (as well as anything involving figs). Surprisingly, I’ve never attempted to make them, until now. This was a fun project for me, coming up with a balance of soft cakey outside and sweet fig-forward inside that had just enough flavor to bring the whole cookie together in a balanced way.
What Makes My Fig Newtons Different?
My recipe incorporates a mix of whole wheat and all-purpose flour to obtain the texture I was in search of. Health-wise, I also felt better adding some whole wheat flour to my recipe. I did try using whole wheat flour, but it did not yield the cookie taste and texture I was looking for.
To sweeten my cookies I used a combination of brown sugar, agave, and fresh orange juice. For the filling, combined dried mission figs, dried dates, apple sauce, as well as orange juice, which allows for a more naturally (not overly) sweet paste that holds up while baking and compliments the cakey cookie outside perfectly.
Despite fig newtons being a two-step process, because you need to make a dough and a filling, the assembly process could not be simpler. Roll, fill, and fold is all that’s needed. Cut the fig newtons to the desired size after baking. Alongside a cup of coffee in the morning, these modern newtons are well worth it if you ask me.
Fig Newtons
Ingredients:
For the Dough:
- 1 1/4 sticks unsalted butter, cut into small pieces
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon baking soda
- Dash of salt
- 2 tablespoons agave
- 1 tablespoon freshly squeezed orange juice
- 1 egg plus 1 egg yolk
- 1/8 teaspoon cinnamon
- 1 cup whole wheat flour
- 1 1/4 cup all-purpose flour
For the Filling:
- 2 cups dried mission figs, checked for stems
- 1/2 cup dried dates, pitted
- 1/3 cup applesauce
- 1 tablespoon freshly squeezed orange juice
- Pinch of salt
- 1/8 teaspoon cinnamon
- 1 tablespoon coconut sugar
Directions:
- For the Dough: Using a food processor, such as a Cuisinart, fitted with a blade attachment, add the butter, brown sugar, baking soda, salt, and agave and beat until fluffy, scraping down the sides as needed, for about 3-4 minutes. Add the orange juice, egg, and egg yolk and beat on medium to blend. Reduce the speed to low and slowly add the whole wheat and all-purpose flour. Mix well. Form the dough into a round disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
- For the Filling: Using the same kitchen mixer bowl (no need to clean it) add the figs, dates, apple sauce, orange juice, and salt. Cinnamon and coconut sugar and process till a thick, slightly smooth paste has formed. Be sure to scrape down the sides once or twice to break up any big chunks. Dive the filling into 4 equal pieces. Using your hands, work on a large cutting board and gently form/roll into 13-inch ropes. Set aside.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and place it near your work area
- Assembling the Fid Newtons: Remove the dough from the refrigerator and cut it into 4 equal pieces. Allow to warm up slightly.
- Place a piece of parchment paper at your workstation. Place a piece of dough on top of the parchment. Place a second piece of parchment paper on top of the dough. Using a rolling pin, roll the dough into a 13x13-inch rectangle. Remove the top piece of parchment and place a filling roll on top of the dough in the middle. Lift the bottom parchment in a cradle-like fashion, folding one side of the dough up over the filling. Gently press down to adhere. Repeat with the second side of the dough overlapping with the first piece slightly.
- Gently transfer the cookie log onto the prepared baking sheet leaving enough room for an additional three logs. Don't worry if any cracks develop in the dough, simply pinch the dough together to seal and move on. Repeat the above process with the remaining dough and filling.
- Place in the oven and bake, rotating once, until puffed, slightly browned, and firm to the touch, about 15 minutes. Remove from the oven and allow to cool slightly before slicing.
- Store in an airtight container which helps to further develop the cakey-like texture desired.
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