Latest Dish Menu Fig Newton-ish Cookies :: Tasty Recipes

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Fig Newton-ish Cookies

"This is a dark, now not very sweet, fig-filled cookie, basically a selfmade fig newton. The crust receives a toasty taste from complete wheat flour and walnuts, at the same time as the fig filling virtually lets the dark taste of the fruit come via. These are definitely higher the following day, as the cookies soften and the flavors get a chance to meld collectively."

Ingredients :

• Cookie Dough:
• three/four cup entire wheat flour
• 1/2 cup finely floor walnuts
• three/four teaspoon baking soda
• 1/four teaspoon salt
• 1/four teaspoon ground cinnamon
• 1/eight teaspoon ground nutmeg
• 1/four cup unsalted butter, softened
• 3 tablespoons brown sugar
• 2 tablespoons honey
• 1 huge egg
• 1/four teaspoon grated orange zest
• 1 teaspoon vanilla extract
• Fig Filling:
• 1 cup dried figs
• half of cup water
• four tablespoons honey, or to flavor
• 1 orange, juiced
• 1 teaspoon vanilla extract
• half teaspoon grated orange zest
• 1/four teaspoon ground nutmeg
• 1 pinch salt

Instructions :

Prep : 1H	Cook : 18M	Ready in : 14H35M

• Combine whole wheat flour, ground walnuts, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
• Beat butter, brown sugar, and honey collectively in a huge bowl till light and fluffy. Add egg, orange zest, and vanilla extract; beat until thoroughly blended. Add flour combination in three batches, blending till just combined and dough could be very tender and sticky.
• Wrap dough in plastic wrap. Pat into a disk and refrigerate, four hours to in a single day.
• Place figs, water, honey, orange juice, vanilla extract, orange zest, and nutmeg in a medium saucepan. Bring filling mixture to a simmer over medium warmth, stirring on occasion. Cook till figs are softened and crumble without problems while pressed with a spoon, approximately 15 minutes. Remove from warmth and funky for 10 minutes.
• Place filling mixture into a blender or food processor and puree until smooth. Pour puree into a pitcher box and let cool completely till filling has a spreadable consistency. Refrigerate until equipped to use.
• Preheat the oven to 350 levels F (one hundred seventy five tiers C).
• Place a chunk of parchment paper on a piece floor and generously flour the paper and a rolling pin. Roll out the chilled cookie dough right 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 approximately three 1/2 inches huge by way of 10 inches lengthy.
• Divide the fig filling a few of the strips of dough. Spread filling lengthwise down the middle of every piece, leaving approximately 1/2 inch of space on the edges. Gently pull one aspect of the dough halfway over the filling. Repeat with the alternative facet and pinch to seal in the filling to shape a cookie log approximately 1 inch huge and 10 inches long.
• Gently roll the log over so it is seam-aspect down. Brush off any excess flour and gently press the top of the roll to flatten barely. Repeat this method with the other dough strips.
• Brush off any extra flour from the pinnacle of, and in between, the cookie logs. Gently carry the parchment paper, with the cookies nevertheless on it, onto a baking sheet. Arrange logs about 1 inch aside at the baking sheet.
• Bake in the preheated oven until cookies simply begin to brown and sense slightly crispy to the touch, 20 to 25 mins. Let cookies cool for five mins. Use a serrated knife to slice each log into eight pieces about 1 1/four inch lengthy and 1 inch extensive. Let cookies cool completely, at least forty minutes.
• Store cooled cookies in an airtight container until softened, eight hours to overnight.

Notes :

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