I knew if I went to the store and simple bought a package of Fig Newtons, I would probably be disappointed. Most of our childhood favorites simply don't taste the same any more.
Filling:
1 cup finely chopped dried figs
1 cup water
1-1/2 cups apple juice
1/4 cup sugar
1/8 tsp. grated orange zest
Cookie Dough:
3/4 cup unsalted butter, softened
3/4 cup sugar
1/2 tsp. grated orange zest
1 large egg
1 tsp. vanilla extract
2 cups all-purpose flour
1. Make the
filling: Combine the figs, water, apple
juice and sugar in a medium saucepan and bring to a boil. Reduce to low and simmer for 1-2 hours or
until figs are soft and liquid is reduced and syrupy.
2. Transfer to a food
processor, add the orange zest and process until smooth. Let cool.
3. Make the
dough: Cream together the butter, sugar
and orange zest in the bowl of a stand mixer fitted with the paddle attachment,
for 2-3 minutes on medium speed. Add the
egg and vanilla and beat in. Add the
flour and beat on low speed until the dough comes together. Wrap in plastic wrap and refrigerate for 2
hours.
4. Preheat oven to
350 degrees F. Line baking sheets with
parchment paper.
5. Divide dough in
half. Keep one half refrigerated while
working with first half. On a floured
surface, roll the dough into a 12 x 8 rectangle. Cut into two strips, each 12 x 4 inches. Spoon a line of filling down the center of
each strip. Fold the dough over the
filling and pinch the edges together.
Place on parchment paper, seam side down. Repeat with remaining dough.
6. Pop the logs in
the freezer for 10 minutes before slicing.
Using a sharp knife, slice each log into 10 cookies. Bake 16-20 minutes, until golden. Remove from oven and cool on rack.