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01/16/2012 National Fig Newton Day Concord Grape, Blueberry and Fig Newtons

Source of Recipe

Yumnums


Recipe Introduction

Fig Newtons weren't ever the most popular on elementary school playgrounds -- kids seem to have the proclivity to scorn anything perceived to be remotely healthy, inevitably opting for the most junk-food-oriented products when it comes to snacks. However, the discerning palate has been relishing the gooey fig contents enveloped in a soft cookie shell since the late 1800s. Cookie maker Charles Roser from Ohio is credited with creating the recipe for these sweet treats, but the Fig Newton as we know it today was popularized by Nabisco, who purchased and mass-marketed the recipe. Inventor James Henry Mitchell created the machine that would pump out the fig-filled cookies in lengths to be sliced into the sizes of individual cookies, which began mass production in 1891. Though the cookie first took the name "Newton," after the neighboring Massachusetts town, it later took on the specification of "Fig," after popular acclaim.

List of Ingredients

HOME COOKIN’ 01/16/2012 National Fig Newton Day Concord Grape, Blueberry, and Fig Newtons



Concord Grape, Blueberry, and Fig Newton from Yumnums


For the dough

1 1/4 cup flour
1 1/4 cup whole wheat flour
4 ounces butter
1/2 cup brown sugar
2 eggs (at room temperature)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
For the filling

5 figs, quartered
1/2 pint blueberries
1 cup 100% concord grape juice
1/4 cup sugar


Recipe



1. In a saucepan, combine all filling ingredients and simmer over very low heat until it reaches a very thick consistency (about 15 – 20 minutes). Allow to cool.

2. In a stand mixer, cream the butter and sugar until light and fluffy.

3. With the mixer on medium speed, add each egg one at a time, making sure that they are fully incorporated before the next one.

4. In a separate bowl, combine all of the dry ingredients.

5. With the mixer on low speed, add the dry ingredients to the batter and continue to mix until a dough forms. Be careful not to over mix.

6. Remove the dough from the mixer and roll in to a bowl. Wrap it up and place in the fridge to chill for 1 – 2 hours.

7. Flour a board and roll the dough into 3 x 6 inch rectangles that are 1/4 inch thick.

8. Spoon a line of filling into the middle of the dough, and fold the dough around the filling (like a crepe) then pinch the ends to close.

9. Bake at 350º for 20 – 25 minutes or until golden brown. Allow to cool completely before cutting in to individual servings.