1 kg * m * sec ^ -2

There is no better way to honor Sir Isaac Newton than these delicious cookies we call 1 kg * m / sec2. For those of you who aren't pathological physicis nerds, that's the metric unit of force: the newton. Now with more filling!

Cinnamon Dough

Ingredients

2 + 1/2 cups + 1/4 cups all-purpose flour
1 + 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
9 tbs unsaltened butter, softened
3/4 cup firmly packed light brown sugar
2 large eggs
1/2 tsp vanilla extract

Instructions

  1. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
  2. In a the bowl of an electric mixer, using the paddle attachment, beat the butter and brown sugar at medium speed until combined, about 1 minute. Add the eggs one at a time, and mix until well blended, scraping down the sides of the bowl as necessary. Mix in the vanilla extract. At low speed, add the flour mixture, beating until the dough starts to come together.
  3. Divide the dough into four pieces and shape each piece into a rough rectangle. Wrap each rectangle in plastic wrap and chill for at least 40 minutes, until firm (or up to 2 days).

Fig Filling

Ingredients

2 cups halved, dried figs
1/2 cup granulated sugar
1 + 1/2 cups water
2 tsp finely grated lemon zest
1/4 tsp salt
1 stick cinnamon
1 tbsp brandy
1/2 tsp vanilla extract

Instructions

  1. In a medium saucepan, combine the figs, sugar, water, lemon zest, salt and cinnamon. Bring to a boil, then reduce the heat to a simmer.  Simmer for 25 to 30 minutes, until the figs are tender when pierced with a fork. Let the mixture cool for 10 minutes.
  2. Remove the cinnamon stick from the fig mixture and transfer it to the bowl of a food processor. Add the brandy and vanilla extract. Process until smooth (about 30 seconds). Let the filling cool completely..

Assemble and Bake the Cookies

  1. Position a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly grease 2 large baking sheets.
  2. Unwrap one of the dough rectangles and place it on a lightly floured work surface. Using a rolling pin, roll the dough into a 9-inch square about 1/16 inch thick. Using a pastry whel or a large, sharp knife, cut the square in half.= to make two rectangles. Spoon about 1/4 cup of the fig filling lengthwise down the center of each rectangle, mounding it slightly toward the center and leaving about 1/4 inch of dough uncovered at each end. Lightly brush the exposed dough with water. Fold the uncut, long edge of each rectangle up over the filling so that it covers about two thirds of it. Fold the other long edge of the rectangle over, covering the filling completely and overlappin the other edge. Transfer teach loaf to one of the prepared baking sheets, placing it seam side down. Repeat with the remainning dough and filling. Brush the top of each loaf with heavy cream and sprinkle with coarse sugar. Bake the logs, one sheet at a time, for 20 to 25 minutes, until golden brown. Let the logs cool completely on the baking sheets.
  3. Using a serated knife, trim the edges of each log, then slice slightly on the diagonal into 2/4-inch strips.
  4. Store in an airtight container at room temperature for up to a week.

Source: The Good Cookie, pg 258.

SAM 2910

SAM 2910

newtons (1)

newtons (1)

newtons1 (1)

newtons1 (1)

newtons2

newtons2

newtons4 (1)

newtons4 (1)