fig newtons

fig newtons are my favorite store bought cookie, especially for fueling long hikes and bike rides.  when i saw this recipe for homemade fig newtons, i (almost) immediately went out and purchased dried figs.  i wanted to use mission figs, but my small hometown grocery store only had the dried green calimyrna figs.  i also did not buy enough figs in my excitement and wound up using a mixture of 1/2 figs, 1/4 dates, and 1/4 prunes.  this worked out well because the dates naturally sweetened up the fruit filling and the prunes helped smooth out the mixture.

these are even better (as expected) than store bought.  i bake some cookies a bit crispier and liked the contrast between the soft filling and crunchier exterior.  and, with whole wheat flour, most definitely fits into your new year’s resolutions.

whole wheat fig newtons

adapted from eat live run who adapted it from the healdsburg downtown creamery (where you should definitely stop by for a snack if you are there)

cookie dough:

2.5 c whole wheat flour (i used the white whole wheat flour from king arthur)

3 oz butter, soft

1/2 c packed dark brown sugar

1 tbsp cream or milk

2 eggs

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp cinnamon

1/4 tsp ground cardamom

1/2 tsp salt

filling:

1 cup dried figs, stems removed

1/2 cup dried dates, pit removed (i used medjool dates)

1/2 cup dried prunes

enough water to cover

1 tbsp dark brown sugar

for the dough:

cream together the butter and brown sugar until light and fluffy.  add the cream, then eggs one by one.  in another bowl, combine the flour, baking soda, baking powder, spices, salt.  add the dry ingredients to the butter mixture.  combine until a soft dough forms and lightly knead it together with your hands until a ball forms.  wrap the dough in plastic wrap and chill for a least 1.5 hours.  the whole wheat flour seems to make the dough easier to roll out.

meanwhile, make the filling.  place the dried fruit in a small saucepan and cover with just enough water and add the sugar.  bring to a boil, turn down to a simmer and cook for about 10 minutes or when everything is soft.  pour into a blender and puree until smooth.  let cool.

preheat the oven to 350.  when the dough is chilled, divide in half, flour the board, and roll each half into a large rectangle.  spread half of the filling and fold the edges towards the middle, slightly over lapping the long edges together over the middle.  cut into individual cookies.  transfer these to the baking sheet, brush with egg wash and dust with sugar.  bake for 15 or so minutes or until golden brown.

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