Homemade Fig Newtons

After some very interesting adventures wandering around soho with one of my friends I came home exhausted and ready for a nap, but knowing I had a blog post to write and needed to make something that I could write about I looked for inspiration in my cupboards, to see what I could make out of just what I had lying around. I found half a container of figs that I had bought at trader joes earlier in the week for the granola bars and decided that I was more in the mood to bake than to cook anything savory. So I decided that I could figure out a quick fig newton recipe that would satisfy my craving for something sweet but without being wildly unhealthy or overly sugary. 

The steps are a little hard to explain as far as how to fill and fold the dough but these cookies are actually very easy to make because they are just a very simple fig filling and an enriched shortbread cookie dough. They would also be very good made with whole wheat flour because it would not only add to the taste but also the color of the cookie.

Fig Newtons  

1 cup black figs 

1 tablespoon honey 

6 tablespoons softened butter 

1/2 cup granulated sugar 

1 egg 

1 teaspoon vanilla extract 

1 3/4 cup flour (whole wheat flour would work great in this recipe if you have it) 

For the filling start by soaking the figs in warm water for about ten minutes, this will soften the figs and result in the desired sticky consistency for the filling. Then process them in a food processor with the honey and about a tablespoon of the liquid that they were being soaked in. For the dough start by creaming together the butter and sugar in a stand mixer. Then add the egg and vanilla. Once incorprated slowly begin adding the flour. Then divide the dough in two and roll out each half into a thin rectangle about 4 inches in width. Then spread the filling evenly on one half of each rectangle so that the filling runs lengthwise. Fold the dough in half lengths wise and press the edges together so the filling does not peak out. Cut the folded dough into about 10 pieces for each rectangle. Then bake in a 350 degree oven for about 18-20 minutes. 

As summer keeps on slowly progressing I am trying to pass time by staying busy with this blog and coming up with things to keep my mind busy. I never realized how hard it was going to be to go back home and be away from my college friends all summer. And with everyone scattered around the east coast and working on different schedules its going to make it a long summer trying to stay in touch with everyone without being able to hang out. But we are now only about 90 days away from moving back for sophomore year and hopefully this summer will start to speed up as I begin working, but tilll next time, 

Keep Cooking Brooklyn!