I had a basket of these beauties and the new St. Vincent album on repeat, so I decided to make fig newtons.
Since I was using candy-stripe figs, I wanted to keep things simple. I added barely any sugar, lemon juice, and half a vanilla bean to the naturally jammy fruit. The lemon zest and other half of the vanilla bean went into the pastry.
One bite of the soft, chewy sugar cookie and toothsome caramelized fig together and now they’re the only thing I want to eat. If only the oven had a repeat button.Homemade Fig Newtons(adapted from Ray Garcia, Fig Restaurant via Tasting Table) Makes 27-30 cookies. 
1 c. all-purpose flour1 c. whole wheat pastry flour1/2 tsp. baking soda1/4 tsp. salt1/2 c. unsalted butter, softened1 scant c. of sugar1/2 a vanilla bean (rub the seeds into the sugar) zest of 1/2 a small lemon 1 egg
simple fig jam (or try Fig’s fancy one and tell me how it is)
Mix the flours, baking soda, and salt together in a bowl. In a larger bowl, cream the butter, vanilla sugar, and lemon zest until light and fluffy. Mix in the egg. Add the dry ingredients to the wet in three parts. 
Refrigerate the dough for at least 30 minutes. Preheat oven to 350ºF. Roll out the dough on parchment paper and trim to a rectangle about 16” x 12” in size, about 1/8” thick. Cut into three long strips. (I used a ruler.)
Spoon the jam down the middle of each strip. Fold the dough on either side over the jam so that it slightly overlaps. Gently roll the finished log over so that the seam faces down.
Now, you can bake the logs whole, but being a fan of chewy jam edges, I cut mine into bars before baking. Bake for about 15-20 minutes in the oven, until light golden brown.

I had a basket of these beauties and the new St. Vincent album on repeat, so I decided to make fig newtons.

Since I was using candy-stripe figs, I wanted to keep things simple. I added barely any sugar, lemon juice, and half a vanilla bean to the naturally jammy fruit. The lemon zest and other half of the vanilla bean went into the pastry.

One bite of the soft, chewy sugar cookie and toothsome caramelized fig together and now they’re the only thing I want to eat. If only the oven had a repeat button.

Homemade Fig Newtons
(adapted from Ray Garcia, Fig Restaurant via Tasting Table
Makes 27-30 cookies. 

1 c. all-purpose flour
1 c. whole wheat pastry flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. unsalted butter, softened
1 scant c. of sugar
1/2 a vanilla bean (rub the seeds into the sugar) 
zest of 1/2 a small lemon 
1 egg

simple fig jam (or try Fig’s fancy one and tell me how it is)

Mix the flours, baking soda, and salt together in a bowl. In a larger bowl, cream the butter, vanilla sugar, and lemon zest until light and fluffy. Mix in the egg. Add the dry ingredients to the wet in three parts. 

Refrigerate the dough for at least 30 minutes. Preheat oven to 350ºF. Roll out the dough on parchment paper and trim to a rectangle about 16” x 12” in size, about 1/8” thick. Cut into three long strips. (I used a ruler.)

Spoon the jam down the middle of each strip. Fold the dough on either side over the jam so that it slightly overlaps. Gently roll the finished log over so that the seam faces down.

Now, you can bake the logs whole, but being a fan of chewy jam edges, I cut mine into bars before baking. Bake for about 15-20 minutes in the oven, until light golden brown.

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