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 Examiner.com.  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?  Okay...here 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~

ENJOY!

Shared on these lovely parties:
The Better Baker Weekend Potluck