Fig Newtons - Martha Stewart

[Guest guest]

I am not sure if this can be made vegetarian but it is a very good recipe and is

as good if not better then the original cookies.

 

FIG NEWTONS - MARTHA STEWART

 

1 1/2 cups butter -- room temperature

1 1/2 cups sugar -- plus 2 tbsp

1/2 teaspoon pure vanilla extract

1/4 teaspoon salt

1 large egg -- room temperature

1 large egg yolk -- room temperature

2 1/2 cups all purpose flour

1/2 lemon -- rind; 1 inch strips

1 cinnamon stick

720 g dried black mission figlets -- stems trimmed

1/4 cup cognac

1 large egg -- lightly beaten

 

In the bowl of an electric mixer fitted with the paddle attachment, cream the

butter, 1/2 cup plus 2 tablespoons sugar, vanilla, and salt together until

smooth. Add the egg and egg yolk,

beating to combine, scraping the sides of the bowl with a rubber spatula. Add

the flour gradually, and continue beating until just blended. Transfer the dough

to a sheet of plastic wrap, and shape into a rectangle. Wrap the dough well.

Chill in the refrigerator until firm, about 2 hours.

 

Combine the lemon rind, cinnamon stick, figlets, cognac, 1 cup sugar, and 2 cups

water in a shallow, medium saucepan over medium high heat. Bring to a boil, and

reduce heat to low; simmer until the cooking liquid has evaporated, about 30

minutes, stirring occasionally. Remove lemon rind and cinnamon stick, and let

cool.

 

Place fig mixture in the bowl of a food processor fitted with the steel blade,

and pulse until smooth, 20 to 30 seconds.

 

Remove the dough from the refrigerator, and divide in half. On a parchment-lined

work surface that has been lightly floured, roll one half of the dough into a

rectangle about 1/8 inch thick. Trim the dough to 9 by 12 inches with a pizza

wheel or a knife. Cut the rectangle into three strips, 3 by 12 inches. If the

dough is becoming soft, it may be necessary to chill it again.

 

Transfer the fig mixture to a pastry bag fitted with a #8 or #808 plain tip.

Pipe the fig mixture down the centre of each strip. Brush egg along one of the

12-inch sides of dough. Fold dough over fig filling to enclose, pressing gently

to seal. Transfer to a nonstick baking sheet lined with a baking mat, seam-side

down. Repeat with the remaining dough and filling. Chill in refrigerator for 30

minutes.

 

Heat oven to 350 F. Bake until light golden, 20 to 25 minutes. Remove to a

cooling rack. When completely cooled, transfer to a cutting board, and cut each

log into eight 1 1/2-inch cookies with a serrated knife.

MAKES 48 - 11/2 " bars

 

NOTE

 

Ever since its introduction in 1891 by the Kennedy Biscuit Works, the cookie

known as the Fig Newton has been the darling of cookie jars around the country.

The famous treat had its beginning with James Henry Mitchell's invention of a

machine which could simultaneously

make a cookie and fill it with a preserve. The tasty result --in keeping with

Kennedy Biscuit's tradition of naming cookies and crackers after the towns near

Boston--was named Newton after a suburb of Boston. Though the Fig Newton's

recipe is a carefully guarded secret, Martha devised a home recipe that

certainly rivals this perennial favourite. She uses a small variety of tender

fig called the figlet, available from Valley Fig Growers in Fresno, California.

 

 

 

 

 

[Guest guest]

This recipe is all vegetarian. Thanks for sharing your recipes. I love fig

newtons.

Judy

-

Ellen Deskin

Vegetarian Group

Tuesday, January 22, 2008 6:45 AM

Fig Newtons - Martha Stewart

 

 

I am not sure if this can be made vegetarian but it is a very good recipe and

is as good if not better then the original cookies.

 

FIG NEWTONS - MARTHA STEWART

 

1 1/2 cups butter -- room temperature

1 1/2 cups sugar -- plus 2 tbsp

1/2 teaspoon pure vanilla extract

1/4 teaspoon salt

1 large egg -- room temperature

1 large egg yolk -- room temperature

2 1/2 cups all purpose flour

1/2 lemon -- rind; 1 inch strips

1 cinnamon stick

720 g dried black mission figlets -- stems trimmed

1/4 cup cognac

1 large egg -- lightly beaten

 

In the bowl of an electric mixer fitted with the paddle attachment, cream the

butter, 1/2 cup plus 2 tablespoons sugar, vanilla, and salt together until

smooth. Add the egg and egg yolk,

beating to combine, scraping the sides of the bowl with a rubber spatula. Add

the flour gradually, and continue beating until just blended. Transfer the dough

to a sheet of plastic wrap, and shape into a rectangle. Wrap the dough well.

Chill in the refrigerator until firm, about 2 hours.

 

Combine the lemon rind, cinnamon stick, figlets, cognac, 1 cup sugar, and 2

cups water in a shallow, medium saucepan over medium high heat. Bring to a boil,

and reduce heat to low; simmer until the cooking liquid has evaporated, about 30

minutes, stirring occasionally. Remove lemon rind and cinnamon stick, and let

cool.

 

Place fig mixture in the bowl of a food processor fitted with the steel blade,

and pulse until smooth, 20 to 30 seconds.

 

Remove the dough from the refrigerator, and divide in half. On a

parchment-lined work surface that has been lightly floured, roll one half of the

dough into a rectangle about 1/8 inch thick. Trim the dough to 9 by 12 inches

with a pizza wheel or a knife. Cut the rectangle into three strips, 3 by 12

inches. If the dough is becoming soft, it may be necessary to chill it again.

 

Transfer the fig mixture to a pastry bag fitted with a #8 or #808 plain tip.

Pipe the fig mixture down the centre of each strip. Brush egg along one of the

12-inch sides of dough. Fold dough over fig filling to enclose, pressing gently

to seal. Transfer to a nonstick baking sheet lined with a baking mat, seam-side

down. Repeat with the remaining dough and filling. Chill in refrigerator for 30

minutes.

 

Heat oven to 350 F. Bake until light golden, 20 to 25 minutes. Remove to a

cooling rack. When completely cooled, transfer to a cutting board, and cut each

log into eight 1 1/2-inch cookies with a serrated knife.

MAKES 48 - 11/2 " bars

 

NOTE

 

Ever since its introduction in 1891 by the Kennedy Biscuit Works, the cookie

known as the Fig Newton has been the darling of cookie jars around the country.

The famous treat had its beginning with James Henry Mitchell's invention of a

machine which could simultaneously

make a cookie and fill it with a preserve. The tasty result --in keeping with

Kennedy Biscuit's tradition of naming cookies and crackers after the towns near

Boston--was named Newton after a suburb of Boston. Though the Fig Newton's

recipe is a carefully guarded secret, Martha devised a home recipe that

certainly rivals this perennial favourite. She uses a small variety of tender

fig called the figlet, available from Valley Fig Growers in Fresno, California.