earl grey fig newtons

Not the easiest cookie to make, but certainly the most rewarding, and an excellent alternative to Christmas cutout cookies. I wrapped up bundles of 3 cookies in wax paper and string and gave them as little holiday gifts. The recipe is an amalgamation of this recipeSarah Britton’s beautiful fig newton interpretation, and a cookie recipe I’ve had “brewing” in my head for sometime (bad pun). The best part is that you can almost justify eating these any time of day!

{ Bon Appétiting, Katie }


Makes 16 cookies

1 cup dried figs, chopped

3 bags earl grey tea

orange zest

1 1/2 cups flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1 stick butter

1/3 cup sugar

1 egg

1 teaspoon vanilla extract

2 tablespoons earl grey tea (reserved from figs)

1. To prepare the filling, bring two cups of water to a simmer, steeping the tea bags and figs for 10 minutes until the figs are softened.Drain the figs, reserving two TBS of the liquid.

2. In a small ball whisk together the flour, baking powder, salt, and the loose tea from one tea bag. In a separate bowl beat the butter and sugar together. Add the egg, vanilla, and reserved tea. wrap the dough and allow to cool in the fridge for at least 30 minutes.

3. While the dough is in the fridge, put the figs in the food processor with zest of half an orange and puree until smooth. Add some flour if it is too thin.

3. Roll dough out on a floured surface into a 8”x14” rectangle about ¼” thick. Cut rectangle in half lengthwise. Spread fig paste onto half of each rectangle, lengthwise. Fold dough in half lengthwise to cover fig paste and pinch edges to seal. Cut each log in half and transfer onto a greased baking sheet.

4. Bake 25 minutes at 350 degrees until crust begins to brown. Slice into cookie-sized segments and cool.


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