I must say, I almost didn't post about these because I was extremely unhappy with the results. It came from Anna Olson and I published my twist on GroupRecipes. I am going to play around with amounts and ingredients the next time I make this recipe, but if you attempt this version be warned: you are essentially making a butter-based pie dough. With a severe lack of flour. If you aren't experienced with butter pie doughs (like me) this version is not the one for you. Also, the given amounts for the filling make waaaaaay too much. The leftovers, though, make great topping for ice-cream or toast. And don't let that pretty stock photo fool you, these cookies look nothing like the originals. Hopefully they taste okay, though, since Grandpa's getting them tonight!
I've deemed these cookies "Grandpa Cookies" because of the memories attached to the inspiration, Fig Newtons. Hopefully they turn out for you better than mine did, because they truly are a special treat. Plus, with only 1/4 cup of sugar in the entire recipe, diabetics can partake too!
Grandpa's Figgy Cookies
1/4 cup all purpose flour
3/4 cup whole wheat flour
1/4 cup brown sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp salt
1/2 cup cold unsalted cultured butter
1 whole large egg
1 large egg yolk
1 cup diced dried figs
1/2 cup grape or orange juice
1/2 cup unsweetened applesauce
4 tsp lemon juice
2 tsp ground cinnamon
1 egg white mixed with 2 Tbsp water for egg wash
- Combine all filling ingredients in a small saucepot and bring up to a simmer.
- Simmer until the figs absorb all liquid, about 15 minutes.
- Let cool and purée in a food processor before chilling completely.
- Combine flour, sugar, baking powder, baking soda, cinnamon and salt.
- Cut in butter until dough is a coarse mealy texture.
- Add whole egg and egg yolk and blend in until dough comes together.
- Shape into a disc, wrap and chill for an hour.
- Preheat oven to 375 °F.
- On a well floured surface, roll out dough into a rectangle, just under ¼-inch thick.
- Using a knife or pastry cutter, cut strips of dough that are about 5 inches wide.
- Spoon filling along center of each strip. Don't over-fill!
- Brush one side of pastry dough with egg wash and fold the other side of pastry over filling, so that egg washed side meets it.
- Trim edges.
- Lift filled cookie tube to a greased or lined baking sheet and press down to flatten slightly.
- Repeat with remaining strips.
- Brush tops with egg wash.
- Bake for 15 to 18 minutes, until a light golden brown.
- Cool cookies on sheets before cuting the bars strips into bites.