It has started to occur to me that anything I can buy, I can make. Well, almost anything. I still haven’t figured out, nor do I ever expect to figure out how to make shredded wheat (triscuits, mini wheats, etc.). But everything else seems to be fair game. So, here is this week’s attempt: fig newtons. They tasted just like the cookies.
This recipe takes a bit of planning, so don’t jump in and expect to make these in one fell swoop. It won’t happen.
1. Info for Homemade Fig Newtons
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Homemade Fig Newtons
- For the Filling: (note I ended up with TONS left over, so feel free to cut the filling recipe down)
- 1 cup finely chopped dried figs
- 1½ cups water
- 1 cup apple juice
- For the Cookies:
- 1 cup butter, softened
- 1 cup sugar
- 1 tsp grated lemon zest
- 2 egg, separated
- 1tsp vanilla
- 3 cups flour
- To make the filling: Combine all three ingredients in a saucepan and bring to a boil.
- Lower the heat and simmer for 1-2 hours.
- Pour into a blender and process until smooth.
- Put in fridge to cool completely. (note: this makes a good jam substitute)
- To make the cookies: Cream the butter, sugar and zest.
- Add the egg yolks and vanilla.
- Beat the egg whites until stiff and fold in.
- Combine the salt and flour and stir in by hand.
- Wrap the dough and put in the fridge for a couple of hours.
- To Assemble:
- On a well floured surface, roll out the dough into a 12 X 16 rectangle.
- Cut into four 4 inch wide strips.
- Spoon filling down the center of each strip.
- Fold the dough over the filling and pinch the edges together. (I would suggest at this point putting the dough logs back into the fridge to firm up again).
- Slice them into little newtons and bake 350 degrees for 12 -15 minutes.
- Cool on a wire wrack.
- Store for one day in a sealed container before serving so they can achieve that soft cake/newton like texture.