I have always loved Fig Newtons. Always. But since I gave up refined white sugar years ago I haven’t had one. And for some bizarre reason it never occurred to me to try to make them. Until now.
See I’ve been experiencing the hankering to bake something the last couple of days but Adam keeps talking me out of it because we’re both trying to “be good” and drop a couple of pounds. But today I realized that tucked in my fridge was 1/2 cup of fig jam that Susan had brought to me this week. I love fig in just about any form and the jam seemed perfect, but I didn’t have anything wonderful to spread it on.
Problem solved: I’ll bake! There are gazillion recipes out there for the “cake” part of these cookies and I just grabbed parts from a bunch that looked good. But, then I realized that I really had enough fig jam for only about half of the dough and I just couldn’t let it go to waste! So I filled the other half of the dough with a jar of Polaner’s All-Fruit Orange Marmalade that was in the pantry.
The kids can’t get enough of them and neither can Adam and I. They’re killing me they are so good. All told it took me about 20 minutes of prep time (not including chilling and baking) to make these.
1/2 cup fig jam
3/4 jar Polaner’s All Fruit Orange Marmalade
1 stick of unsalted butter, room temperature
1 cup evaporated cane juice
1 large egg
1 tbsp heavy cream
1 tsp vanilla extract
1/2 tsp kosher salt
1 tsp baking powder
1 & 3/4 cup AP flour
Cream the butter and sugar in a standing mixer. Slowly add the egg, milk, and vanilla. Beat until smooth.
Whisk together the dry ingredients and slowly add to the wet.
Pat the dough into an oval and put onto a well floured surface. Using a well floured rolling pin roll the dough into a large square. Using a dough blade divide the square in half horizontally making two rectangles. Spread the jams on one side of each of the rectangles, leaving space around the edges for crimping the dough. Fold the other side over the top of the jam and crimp the edges shut with a fork.
Preheat your oven to 350 degrees and when hot bake the newtons for 30 minutes. Allow them to cool completely before cutting so the jam can set. Cut into desired shapes and sizes and enjoy. I like mine with a cup of cranberry tea.