Let's Get Figgy With It

Let’s Get Figgy With It!

November 02 , 2014 by: Amber Trudeau Cookies

Kevin randomly said to me the other day that one of his favourite cookies growing up was the fig newton. First of all, I called bulls*** on that assertion straight to his face because I know him well enough to know, that if it doesn’t have chocolate or peanut butter (or even better, some combination thereof), it will never be classified as a “favourite”. That being said though, it got me thinking about making them since it’s definitely the kind of thing for which I’d be willing to shove children/grannies out of the way.

I can’t say enough about how delicious the date filling in these cookies is. Figs, orange zest, a little orange juice and a little cointreau (because I just can’t help but add a boozy splash to things wherever possible) reduced down on the stove for 1.5 hours. Even if you wanted to completely forget about the cookies and just make this filling, I could see it being delicious on toast, or as a topping for scones or something as well. I convinced myself that I made too much filling and that I didn’t want to overdo it in the cookies, so I better just eat some of it myself 😉

These are most definitely not the “prettiest” or most “authentic” looking fig newtons, but (if I do say so myself), they’re still delicious morsels of orange zest infused dough and a “let’s get figgy with it” filling (that pun was too irresistible not to include). I definitely learned some lessons here though, so since I’ve deemed them delicious enough to be a requirement for inclusion in the batch of Christmas cookies for this year, the next time around I’ll gussy them up a little better so that they have the self-confidence to shine during the holiday season.


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About Amber

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Hi, I'm Amber Trudeau.  I bake.... a lot.

I'm also vegan, and found that whenever I went out to a restaurant my dessert choices were limited to sorbet, sorbet, and sorbet.  So I started making my own desserts. I wanted them to taste good though - so my ultimatum was to make delicious desserts that also happen to be dairy-free and egg-free. Every week or so, I challenge myself to try something new.  To recreate some kind of traditional dessert that tastes amazing without using animal products.

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