70s Fig Nortons Recipes

HOMEMADE FIG NEWTONS

Steps:

• Into a pot add sliced dry figs (14 oz., approximately 400 grams), Orange Liqueur or Rum or orange juice (1/4 cup), water (1/4 cup), brown sugar (2 tablespoons),lemon or orange juice (just of one citrus) and lemon or orange zest (of one citrus).
• Cover pot with a lid and bring to boil. Lower the temperature to simmer and simmer for 20 minutes, or until figs are very soft and most of the liquid is absorbed by figs. If the figs are very dry it's possible more liquid is needed to cook them till soft. Add more liquid, add 1 to 2 tablespoon water at a time as needed.
• Once figs are cooked and very soft, process them in the food processor until smooth. Let cool completely, then fill the piping bag with the filling, set aside.
• Filling can be prepared up to a week ahead and stored in the fridge in an airtight container.
• In this recipe I use 2 egg yolks. Separate 2 eggs, save egg whites for later.Sift together flour (1 3/4 cup), baking soda (1/4 teaspoon), salt (1/4 teaspoon) and cardamom/cinnamon (optional, 1/2 teaspoon). Set aside
• Beat room temperature unsalted butter (1/2 cup,113 grams) with brown sugar (1/4 cup) and granulated sugar (1/4 cup) until smooth, 5 minutes. Add egg yolks (2 room temperature egg yolks) and beat until combined. Then beat in vanilla extract, (1 teaspoon). Scrape down the bowl few times to ensure everything is well combined.
• Lastly, on low speed gradually add flour mixture.
• Once the dough comes together, form a disk and wrap the dough into a plastic wrap. Chill for 30 minutes.
• Divide cookie dough into 6 portions. Line the work surface with plastic wrap. Take a piece of cookie dough and form into a log. Put another piece of plastic wrap on top of the log. Press gently. Take a rolling pin and roll it out thinly into a rectangle, at least 4 inches wide. Trim the excess dough so rectangle is 4 inches wide and about 10 inch long
• Take a piping bag with the filling and pipe a long rope in the center of the rectangle. Lift one side of plastic wrap and fold the dough over the filling. Press gently to spread and flatten the filling underneath the cookie dough layer. Lift opposite side of the plastic wrap and fold the remaining portion of cookie rectangle over the first cookie fold. Press gently with your hands to flatten it out. Unfold the cookie log, hold one side of plastic wrap, gently roll the log so the seam is on the bottom. Cut the cookie log with a knife into about 1.5 to 2 inch pieces.TIP : You can also bake whole logs if desired. If so bake whole logs for 15-17 minutes, until golden brown. Allow cookies to cool then cut into smaller pieces.
• Preheat oven to 350F (180C) bake for 10-13 minutes.Transfer cookies onto a baking sheet lined with parchment paper or a non-stick silicone baking mat. Bake at 350F for 10-13 minutes until very lightly golden on the bottom. Let cool for 5 minutes then transfer onto a cooling rack to cool completely. Enjoy. Store in the airtight container. Cookies will get softer as they rest.

FIG NEWTON-ISH COOKIES

Steps:

• Combine whole wheat flour, ground walnuts, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
• Beat butter, brown sugar, and honey together in a large bowl until light and fluffy. Add egg, orange zest, and vanilla extract; beat until thoroughly combined. Add flour mixture in 3 batches, mixing until just combined and dough is very soft and sticky.
• Wrap dough in plastic wrap. Pat into a disk and refrigerate, 4 hours to overnight.
• Place figs, water, honey, orange juice, vanilla extract, orange zest, and nutmeg in a medium saucepan. Bring filling mixture to a simmer over medium heat, stirring occasionally. Cook until figs are softened and fall apart easily when pressed with a spoon, about 15 minutes. Remove from heat and cool for 10 minutes.
• Place filling mixture into a blender or food processor and puree until smooth. Pour puree into a glass container and let cool completely until filling has a spreadable consistency. Refrigerate until ready to use.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place a piece of parchment paper on a work surface and generously flour the paper and a rolling pin. Roll out the chilled cookie dough into a 10x14-inch rectangle about 1/4 inch thick. Continue to flour the parchment and rolling pin as necessary. Divide dough into 4 strips about 3 1/2 inches wide by 10 inches long.
• Divide the fig filling among the strips of dough. Spread filling lengthwise down the center of each piece, leaving about 1/2 inch of space on the sides. Gently pull one side of the dough halfway over the filling. Repeat with the opposite side and pinch to seal in the filling to form a cookie log about 1 inch wide and 10 inches long.
• Gently roll the log over so it's seam-side down. Brush off any excess flour and gently press the top of the roll to flatten slightly. Repeat this process with the other dough strips.
• Brush off any excess flour from the top of, and in between, the cookie logs. Gently lift the parchment paper, with the cookies still on it, onto a baking sheet. Arrange logs about 1 inch apart on the baking sheet.
• Bake in the preheated oven until cookies just begin to brown and feel slightly crispy to the touch, 20 to 25 minutes. Let cookies cool for 5 minutes. Use a serrated knife to slice each log into 8 pieces about 1 1/4 inch long and 1 inch wide. Let cookies cool completely, at least 40 minutes.
• Store cooled cookies in an airtight container until softened, 8 hours to overnight.