Gettin' Figgy

While at the grocery store the other day, I spotted a display of fresh black misson figs.  Whenever I see those teardrop shaped, honey-sweet fruits I can't help but buy some, or in this case, two pints of them.  After rushing home and popping a few in my mouth, I decided to try my hand at making homemade fig cookies.  I chopped the figs and cooked them down into a tasty jam.  Then, I rolled the jam inside of a basic sugar cookie dough, flecked with orange zest.  Delicious.  I've had a few Fig Newtons in my day, but in my humble, biased opinion, they don't come close to these.

Orange Scented Fig Cookies
Makes about 30 cookies

For the jam filling:
2 pints fresh black mission figs
1/4 cup granulated sugar
Juice of half a lemon
Juice of half an orange

For the cookies:
2 sticks butter, softened
1 1/2 cups granulated sugar
1 L egg, at room temperature
1 tsp pure vanilla extract
1 tsp fresh orange zest
3/4 tsp salt
2 1/2 cups all purpose flour

Jam:
Roughly chop the figs and transfer to a large sauce pot with the sugar and citrus juices.  Cook on high heat, stirring often, until the figs cook down a bit and the mix begins to bubble.  Reduce the heat to low and simmer for 30-40 minutes or until fruit is quite soft, stirring occasionally.  Using an immersion blender, puree the fruit into a jam-like consistency.  (If you don't have an immersion blender, just pour the fruit mixture into a blender and blitz).  Set jam aside to cool.

Cookies:
In the bowl of a stand mixer (or in a large bowl with a hand mixer) mix the butter and sugar on medium-high speed for 3 minutes, or until light in color and fluffy in texture. Turn the speed down to medium and add the egg and mix until just combined. Mix in the the salt, vanilla, and zest. Turn off the mixer and scrape down the bowl with a rubber spatula to ensure that everything is thoroughly mixed.  With the mixer on low, add the flour in two parts.  When the flour is incorporated, turn the mixer off and, again scrape down the bowl.

Turn the dough out onto a piece of plastic wrap, wrap it up into a flat disc and refrigerate for at least a few hours or overnight.

When the dough is ready, preheat oven to 350 degrees.  Line two baking sheets with parchment paper.  Take the dough out of the refrigerator and let it sit for 10 minutes at room temperature to soften a bit. Place the disc of dough between two large pieces of parchment paper and roll out into a large rectangle, about 1/8 of an inch thick. (The parchment paper keeps the dough from sticking). Using a ruler and pizza wheel, trim the edges of the dough, making an even 12x14 inch rectangle. Again, with the ruler and pizza wheel, cut three 4x14 inch strips of dough.  Spread some of the jam down the middle of each strip. Lengthwise, roll the edges of the dough over the jam, making sure to seal the edges. Place the rolls seam-side-down on one of the lined baking sheets. Freeze the rolls for 20 minutes.  Remove the rolls from the freezer and using a serrated knife, cut them into cookies. Spread the cookies out on to the two lined baking sheets and bake for 20-25 minutes or until the tops of the cookies are just starting to turn golden. Cool cookies on a baking rack.

Nature's jewels.  So beautiful.

Cooked down, pureed fig jam.

Sweet and ruby red.

Roll cookie dough in between parchment to make life much easier.

Trim dough.

Spread jam, roll and seal.

Be sure to keep any left-over jam to spread on morning toast.

An updated childhood treat.