The company that developed them in the 1890s was known as the Kennedy Biscuit Works. Instead, per The Washington Post, the Fig Newton was named after the city of Newton, Massachusetts, a suburban town less than 25 minutes by car from downtown Boston.įig Newtons were invented in the Boston area over a century ago. That wouldn’t make much sense anyway after all the famous physicist is associated with apples, not figs. Although this myth is commonly believed, Fig Newtons were not named after Sir Issac Newton. Fig Newtons aren’t named after Issac Newtonįig Newtons are half known for their figgy filling and half recognized for the perplexing Newton name. Some of the unknown will soon be revealed, however, as we uncover what these cookies are, where they come from, and why Fig Newtons remain deeply ingrained in America’s collective consciousness. These cookies are over a century old, so a bit of mystery is expected. The tops and edges are slightly curved and impeccably smooth. They aren’t round, nor are they perfectly square. What is a Newton anyway? The seed-studded fig paste peaking out from the light brown, soft cookie appears both uniform and rugged. The Fig Newton is a somewhat mysterious cookie. Now, they’re lined up behind a peelable window, much like double-stuffed Oreos. Back in the day, Fig Newtons came in a box. Although they’re a sweet treat, Newtons have always seemed a littler healthier or more grown-up than other cookie brands, showcasing fruity fillings front and center to stand out against chocolate cookies and creamy frosting. Store the cookies in an airtight container on the counter for up to 1 week.Fig Newtons have been gracing lunch boxes and afternoon snack plates for quite some time.(This will soften the cookies as they cool.) While still warm, place the cut cookies into an airtight container.Remove the cookies from the oven and cut each log into 8-9 cookies while they are still warm. Bake the cookies for 17-20 minutes, until the logs feel dry and slightly firm when touched.Place the logs, seam side down, onto your lined baking sheet, spacing them about 2 inches apart.Press the top to seal the dough slightly. Carefully fold each edge of dough over the top of the fig paste, making a log.Press the filling to roughly 1-inch wide. Divide the fig filling paste between each strip of dough, forming it into a line down the center of each strip.Cut the dough lengthwise into three strips, roughly 3.5 inches x 14 inches.Use a knife or pizza cutter to make the outer edges even. On a floured surface, roll the chilled dough into a 10-inch x 14-inch rectangle.Line a large baking tray with a baking mat or parchment paper.Add the honey and blend until a thick paste forms. Then, transfer the mixture to the bowl of your food processor. ![]()
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