Fig Newtons

When I read that National Fig Newton day was coming on January 16th I knew I wouldn't be able to post the recipe that day so this, being the first chance I got, is my salute to the Fig Newton Cookie!
Now, I have to admit, I've never really loved the cookie but we're talking, of course, about the store bought variety. And, well, there's just no comparison between a freshly baked homemade cookie and one that's been factory baked, assembly line packaged and stuffed in a bag to be consumed sometime within the next millenium.
The recipe I decided to try was in all grams so I made the best comparison of grams to ounces I could and gave it my best shot.
The result was a delightful pastry type cookie filled with a delicious flavorful fig filling that I not only loved, but my son, Kris, declared it was the best cookie he has ever eaten ! Well, yes, he does say that about alot of the cookies I bake but suffice to say he really, really loved it!
I bet this cookie dough could be filled with another kind of filling, such as nuts and golden raisins or dates and nuts. Yes, I do think so!
So let's get baking this fig newton, shall we?

Begin by cutting the figs in half. Make sure you cut away that hard stem little piece that is on every one!
Then coarsely chop them into approx. 1/2" pieces.

You're going to be adding the juice of a lemon and a little Grand Marnier to the figs. Again, I just have the airplane size of booze hanging around the house!

Put the figs, sugar, water and lemon juice into a heavy saucepan and cook over low heat, stirring occasionally, til the figs begin to soften, adding the Grand Marnier at the end. You may need a little more water as they cook to prevent burning.

Once the mixture has cooled slightly, place it into your food processor and pulse a few times to break down the figs more.

Make the cookie dough. When ready, roll out half of the dough to about 1/8" thickness, between 2 pieces of waxed paper.

Place half of the filling down the center of the dough.

Smooth out the filling with the back of a spoon or with your fingers.

Trim away any dough that extends too much along the top and bottom because once you fold each side over it should only just cover the filling.

This is how it should look after you've folded both sides over the filling.

Don't worry too much about the ends being closed up. The filling doesn't ooze out at the ends.

Turn the log over and place onto parchment paper on a baking sheet.

Brush the top with some egg wash.

Repeat with the other half of dough and filling and bake them in a 350 oven for about 15 minutes or til they begin to nicely brown.

Let them cool on a wire rack. Slice into 1 1/2" pieces.

Fig Newtons

Dough:

1 stick unsalted butter, room temp.

1/2 cup sugar

2 eggs

Pinch of salt

2 3/4 cup AP flour

Filling:

10 oz. figs ( I used Turkish Figs)

1/3 cup sugar

1/2 cup water

juice of a lemon

1 Tbsp. Grand Marnier

1 extra egg for egg wash

1. Cream butter and sugar til light and fluffy.

2. Add eggs, one at a time, mixing after each addition.

3. Add flour and salt mixture and beat on low to incorporate.

4. Divide the dough in half. Place each piece of dough between 2 pieces of waxed paper and roll out to 1/8" thickness, to a size approx. 6" by 18". ( If too soft, chill dough about 20 minutes before rolling).

5. Make filling by coarsely chopping the figs into approx. 1/2" pieces.

6. Place figs, sugar, water and juice into heavy medium saucepan.

7. Cook over low heat til figs soften, stirring occasionally. Add more water, if needed, to prevent burning.

8. Add the Grand Marnier and stir to combine.

9. Let the mixture cool slightly, then place into a food processor and pulse a few times to break down the figs a bit more.

10. Place half of the filling down the center of the dough. The filling should measure the length of the dough by about 2" wide. Trim away any excess dough that may extend too much along the top and bottom.

11. Fold the dough over the filling at the top and bottom.

12. Turn the log over, so the seam side is underneath. Place onto a parchment paper lined cookie sheet.

13. Brush with egg wash and bake in a 350 oven for approx. 15 minutes, or til the log is nicely browned.

14. Let it cool slightly, then slice into 1 1/2" pieces while still a little warm.