Fig Cookies, Part 1
I can't tell you how many times people have asked Bruce and me, "Where do you get your recipes?"
Given that Bruce is a trained chef and that I've been writing full-time about food for over a decade, I try not to take offense.
The recipes come from our kitchen. They are products of our imaginations--and hard work. The photos on this blog, too. I'm not a professional photographer and have no aspirations to be one. I simply snap what's on the counter or the stove without the help of any fancy lights or even a fancy camera. Shoot, I use the one I stick in my pocket when we're on vacation.
Nonetheless, although the recipes are ours, we do look for inspiration. For example, when we order something we love in a restaurant, Bruce often sees if he can morph the cheffy techniques into a home-friendly recipe. (There's a Chinese-inspired, braised leg of lamb coming up on this blog, based on a recent meal at Szechwan Gourmet in New York City.)
Believe it or not, another bit of recipe inspiration lies with all those mass-produced things in the supermarket. These are the knock-offs, the recipes where I say to Bruce, "Hey, can you make this, only better?" These are the recipes in which we try to take packaged, processed favorites and turn them back into real food.
That's how this recipe came about. When we were writing The Ultimate Cook Book (check it out here--with 900 new recipes!), I told Bruce I wanted some figgy, sandwich cookies to match the packaged ones. You know the cookies I mean, the ones I can't name without a trademark issue. Those. Only better. Crunchier and definitely figgier. I wanted a fig danish in cookie form. Or a biscotti wrapped around figs.
Anyway, here's what he came up with. It takes two days to make these treats, so I'm going to offer this on the blog in two parts. Stick around. It gets better and better. But they're definitely real food, nothing processed about them. And pretty healthy, too.
On the first day, make the filling. Put 16 ounces dried figs and 8 ounces raisins in a food processor fitted with the chopping blade. As you can see, Bruce used a combination of golden and dark raisins (because that's what he had in the house when he was making these the other day).
About those figs: dried Turkish figs work best. They're not quite as wet as the dried Black Mission figs and so hold up better in the paste. Just make sure the ones you buy are not desiccated. At the supermarket, feel the package. Dried fruit should still be moist and pliable, not hard and woody.
OK, pulse the dried figs and raisins a few times to get them minced, then process a few seconds, just until the mixture gathers together in a sticky ball.
Scrape this dried fruit mixture into a saucepan. Set it over medium heat and stir in 3/4 cup packed light brown sugar, 1/3 cup lemon juice, 1/3 cup water, 3 tablespoons brandy, and 1/2 teaspoon ground cinnamon.
Cook, stirring almost constantly, until the sugar dissolves and the mixture begins to bubble, about 3 to 5 minutes. The mixture should cohere without any liquid in the pan, like a thick paste. Remove it from the heat and scrape the filling into a bowl. Cool for 15 minutes or so, then cover and put in the fridge overnight. The filling's done. Practice the patience of Job not to nibble at it as it chills and firms up--and as you wait for the next day to make the cookies. The rest of the recipe is here.
Mark Scarbrough | Posted on Monday, March 22, 2010 at 10:03AM | in Cookies, Desserts, Fabulously Empty Calories
Reader Comments (12)
Are these cookies similar to what Americans call Fig Newtons? There is a commercial fruit pillow cookie that used to sell here in the supermarkets, and I loved them. Must go see if there are any dried figs in the fridge.. :)
Well, Celia, I was trying NOT to write the brand name out loud. But in short, yes. (And do go see if you have any dried figs!)
Sorry dude. That's what the edit function is for. :)
Will go hunting for figs and raisins now...
Have made my filling, but had to make some changes (sorry Bruce!). I did find some dried Persian figs (same as your Turkish, I think), but not quite enough, nor were there enough raisins, so I've made up the extra with some leftover glace fig and a little glace apricot. So a fruit filling, as it were. The Persian figs were indeed "dessicated", so I soaked them briefly in boiling water before processing, and gave the whole thing a little extra time in the pan to dry it out to a paste consistency. It's not pulsed as fine as your filling, and probably a little sweeter, but it certainly is delicious - I can understand now the warning not to eat it all as is! Looking forward to Part 2...no pressure...LOL
Cheers, Celia
There's a bakery in Healdsburg that makes fab fig cookies, too. I'm gonna have to try making yours, though, since I don't get to Healdsburg anywhere often enough to satisfy my cravings. ;)
Love your blog! and the figgy cookies are very tasty looking. Great to be foodie friends! best from Montecito, Califonai
Carolyn: The whole thing's up now on the site, both parts. I won't tell you how many miles on the treadmill these things make happen. But worth it!
S: Hey, there. Thanks for your nice words. It is great to be foodie friends.
Could you make these look any tastier? I don't think so! Dried fruit in a doughy pastry- heaven. Celia- those fruit pillows used to be my favourites when I was a kid.
So delicious food. If I have enough time,I also want to learn to cooking. It's a kind of happiness to cook by yourself.
Could I learn something from you??
AJ: Come along. I'm sure there are things I can learn from you, too.
Mark,
I love these cookies! Can't wait to try them!
Kathy: I can't wait for you to try them, too!
M.