Recipes For My Boys: Homemade Fig Newtons

Friday, January 18, 2013

Homemade Fig Newtons

Oh My Gosh!!! You are not going to believe how great these taste.  I promise you, once you make these, you will not buy them again.  The filling is light, and I do mean light and fluffy, and bursting with flavor while being wrapped in a buttery blanket with a hint of cinnamon.  Yep, you are going to love me for this one!  Uh, Hm...May I take this opportunity to add...or beg or plead?  ~wink~  Could you please follow me.  I'm on Google Connect, Google + (although I know nothing about it), facebook, pinterest, twitter.  Take your pick or follow on all.  ~smile~ I also write on  I'd love for you to subscribe (that is my Molasses Crinkles.  Anywho, the button is above the picture.)  I got carried away again....I'm getting bad about rambling!  Are you ready to impress? ya go!  Please let me know how they turn out!
Love and HugS!

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Homemade Fig Newtons

For Filling
1 1/2 cups Orchard Choice Dried Mission Figlets
1/2 cup water
1/4 teaspoon zest of lemon , more if you want...that is all I got from my lemon
2 1/2 Tablespoons Sugar in the Raw or sugar
pinch of salt

For Cookie

3/4 cup King Arthur Unbleached All Purpose Flour
3/4 cup King Arthur Premium Whole Wheat Flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
6 Tablespoon margarine or butter
1/2 cup packed brown sugar...make your own
1 egg

Directions For Filling
Put all the filling ingredients in a pot and simmer for 10 minutes, until soft.

 Remove from heat and mash with a fork.  Let cool to room temperature.

Directions For Cookie

In a stand mixer, beat sugar and brown sugar together until light and fluffy. 
Beat in egg. 
Sift in both flours, baking powder, baking soda, salt and cinnamon until it all comes together.

 Dough will be very soft.
Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper.
Turn out on a floured surface and knead 10 to 15 times, adding as little as flour as possible, to make the dough workable.

Roll into a rectangle 10 x 13 or so.  
Cut down crossways and then into thirds lengthwise.

Spread filling down the center of each piece, keeping 1" clear on all sides.

Fold each side, lengthwise, to the center and seal dough all around.

Put sealed side down on parchment paper.

Cook in preheated oven 14 to 16 minutes.
Let sit for 2 minutes until set and you can move them to a cooling rack.
Cut when room temperature. I couldn't wait and cut mine while still warm.

OOPS! I was trying to stack and get a picture for you!  ~smile~


Shared on these lovely parties:
The Better Baker Weekend Potluck


Anonymous said...

I am going to make these if you think I can use all white four without any wheat flour? I will let you know how they turn out. I have everything except figs, so off to the store. Big hugs to you. Can I post a pic on here when I have one or do I just post it on your FB post?

Linda said...

Love this recipe and can't wait to try it out. Love your blog and FB. Did not know about you wrote on the Examiner. I signed up for that some time ago, but had to unsub. The messages came to me in lots of plain text and symbols(computese)and it was too hard to read and find the recipe. So I just catch what I can in pages on FB. Do you have the same recipes here as in te paper? Thank you for sharing your wonderful cooking and everything! Very enjoyable!

Debi RecipesForMyBoys said...

Hello Anonymous! I love that you are making these! You can use all white flour with no problems. Please share it on my facebook page and I'll put it on my wall. Thank you! <3 and hugs!

Debi RecipesForMyBoys said...

Thank you so much, Linda! Hubby has no problem getting reading his in his inbox. Maybe you could try again? I do have a some that are on there that are not here. Please let me know how these turn out. I'd love to share a picture. <3 and hugs!

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