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January 16th was National Fig Newton Day #NationalFigNewtonDay. It’s been a while since I’ve had a Fig Newton because the one person that liked them besides me was my mom. Although Suzzane liked Strawberry Fig Newtons while my mom and I liked the Original Fig Newtons. What about you. Do you like Fig Newtons?
Most people will tell you that they either love ‘em or you hate ‘em. But you can’t deny Fig Newton’s popularity. Did you know Fig Newtons have remained a much-loved Pastry for over a Century? Which is why they get their own #holiday which falls on January 16th creating National Fig Newton Day.
I know you can’t wait to enjoy a few Fig Newtons in celebration can you? Here is a fun fact for you. Fig Newtons came into existence when, in the 19th century, physicians began to promote an increase in Biscuits and Fruit in one’s diet as a remedy for digestive problems.
Fig Rolls became a popular food item as a result and in 1891 Charles Roser invented a machine to insert Fig Paste into Dough. After several business deals, the Fig Roll became a product of Nabisco and the name was changed to “Fig Newton”. Let’s get figgy with it.
National Fig Newton Day Activities
- Most people have had store-bought Fig Newtons but why not try making your own? They are fairly simple to make and various recipes can be found all over the internet. You just need the standard baking ingredients found in every kitchen and Figs!
- Don’t stop with Fig Newtons keep your baking supplies out and whip up a Fig Newton Cake or Pie Crust which I’ve never heard of. Have you? Just remember there are recipes online for Cakes made of Fig Newtons. There are also several recipes for Fig Newton Pie Crust! People say it’s amazing with Pumpkin Pie, which is a good thing to perfect with Fall coming!
- I’m sure you’ve made or purchase which is okay because they are delicious) all these amazing sweets, not get to eating them!
- Invite friends over or share with your family. Or eat the Fig Newtons all by yourself; no one will judge you.
Why People Love National Fig Newton Day
I wanted to let you know Fig Newton’s go great with Coffee and Tea. If you haven’t, tried this then you probably have not enjoyed Fig Newtons to their full potential. Fig Newton’s are great in the morning because they are easy to take on the go.
Fig Newtons are the perfect snack to accompany your warm drink like Hot Cider, which go great with Fig Newton’s as well. Classics are classics for a reason and Fig Newton’s are a classic people still enjoy because they’re genuinely delicious.
Fig Newtons are technically a Cookie, but it’s got Fgs in it…so it’s healthy…right? We’re all guilty of this type of thinking from time to time. We feel guilty for cheating on our diets or eating more sweets than we should. Should you be eating packs of Fig Newtons every day? Maybe not. But are they perfectly fine in moderation? Absolutely!
Recipe for Fig Newton’s
Prep Time: 1 hour Cook Time: 40 mins Additional Time: 12 hours 55 mins Total Time: 14 hours 35 mins
Yield: 18 servings
Original recipe yields 18 servings
Ingredients
Cookie Dough:
- ¾ cup whole wheat flour
- ½ cup finely ground walnuts
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ¼ cup unsalted butter, softened
- 3 tablespoons brown sugar
- 2 tablespoons honey
- 1 large egg
- ¼ teaspoon grated orange zest
- 1 teaspoon vanilla extract
Fig Filling:
- 1 cup dried figs
- ½ cup water
- 4 tablespoons honey, or to taste
- 1 orange, juiced
- 1 teaspoon vanilla extract
- ½ teaspoon grated orange zest
- ¼ teaspoon ground nutmeg
- 1 pinch salt
Directions
- Combine whole wheat flour, ground walnuts, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
- Beat butter, brown sugar, and honey together in a large bowl until light and fluffy. Add egg, orange zest, and vanilla extract; beat until thoroughly combined. Add flour mixture in 3 batches, mixing until just combined and dough is very soft and sticky.
- Wrap dough in plastic wrap. Pat into a disk and refrigerate, 4 hours to overnight.
- Place figs, water, honey, orange juice, vanilla extract, orange zest, and nutmeg in a medium saucepan. Bring filling mixture to a simmer over medium heat, stirring occasionally. Cook until figs are softened and fall apart easily when pressed with a spoon, about 15 minutes. Remove from heat and cool for 10 minutes.
- Place filling mixture into a blender or food processor and puree until smooth. Pour puree into a glass container and let cool completely until filling has a spreadable consistency. Refrigerate until ready to use.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place a piece of parchment paper on a work surface and generously flour the paper and a rolling pin. Roll out the chilled cookie dough into a 10×14-inch rectangle about 1/4 inch thick. Continue to flour the parchment and rolling pin as necessary. Divide dough into 4 strips about 3 1/2 inches wide by 10 inches long.
- Divide the fig filling among the strips of dough. Spread filling lengthwise down the center of each piece, leaving about 1/2 inch of space on the sides. Gently pull one side of the dough halfway over the filling. Repeat with the opposite side and pinch to seal in the filling to form a cookie log about 1 inch wide and 10 inches long.
- Gently roll the log over so it’s seam-side down. Brush off any excess flour and gently press the top of the roll to flatten slightly. Repeat this process with the other dough strips.
- Brush off any excess flour from the top of, and in between, the cookie logs. Gently lift the parchment paper, with the cookies still on it, onto a baking sheet. Arrange logs about 1 inch apart on the baking sheet.
- Bake in the preheated oven until cookies just begin to brown and feel slightly crispy to the touch, 20 to 25 minutes. Let cookies cool for 5 minutes. Use a serrated knife to slice each log into 8 pieces about 1 1/4 inch long and 1 inch wide. Let cookies cool completely, at least 40 minutes.
- Store cooled cookies in an airtight container until softened, 8 hours to overnight.
Thank you,
Glenda, Charlie and David Cates
