Homemade Quince Newton Cookies

I often make jam from my quince harvest and then use it in recipes such as this wonderful little newton cookie that is great for packing into the kids' lunch or enjoy them with your favorite warm fall beverage. Click "Read More" for the recipe. Enjoy!

Each year I look forward to quince season. The peak of the season in Sonoma county seems to be in late summer into early fall. This fragrant ancient fruit is practically inedible when freshly-picked. It won't kill you but the flavor is often very astringent and only faintly sweet. 
However, the beautiful and welcoming floral aroma that fills your house cannot be underestimated. I find that simply having a bowl of quince fruit on the kitchen counter is enough to make the house smell of roses and honey! This is especially true when cooking quince. The aromas intensify and the flavor of the fruit develops into a distinctive and unique flavor that I can only describe as honey and fresh flowers! 

Roll out the dough into a rectangle that is roughly 1/4 inch thick...

Filling the first row...

Fold it over and cut your line. Be sure to leave enough slack to make the second fold...

Make the second fold overlapping the first...

Transfer newtons (seam side down) to a baking sheet lined with parchment...

Here's the recipe:

Yield 2 Dozen (2 inch newtons)

• 1 cup     all purpose flour
  
• 1 cup     whole wheat flour
  
• 3 tbsp    ground flax seed (optional)
  
• 1 tsp       baking powder
  
• 1/4 cup  brown sugar
  
• 2 tbsp    honey
  
• 1/2 cup  (1 stick) of butter
  
• 1 tsp       vanilla extract
  
• 1             large egg
  

Preheat oven to 350 degrees F

Sift and combine flours, flax (optional) and baking powder together into a large bowl

Add sugar and honey directly to the flour/sugar mixture and mix well

Using a pastry blender, cut the butter into the flour mixture. The dough should be crumbly and a bit dry

Lightly scramble the egg in a small bowl with the vanilla extract. 

While stirring with a large spoon, slowly add the egg/vanilla mixture to the dough. The dough will begin to come together and form a ball. The texture of the dough should be similar to a pie crust or short pastry.

Chill the dough in the fridge until it is easy to roll out onto a floured work surface. This only takes about 15 minutes or so depending upon your ambient temperature. At this point the dough can be wrapped in plastic and chilled in the fridge for a few days until you are ready to go. 

When you are ready, roll out the dough onto a lightly-floured work surface into a large rectangle. 

Starting roughly 2 inches from the bottom of the rectangle, place an inch-wide line of jam along the length of the rectangle. Fold the bottom edge over the jam. Cut a line about 2 inches from the top of your row and fold it over. Carefully roll the whole thing over in order to place the seam side down. Cut the newtons into about 2 inch segments. Place them on a parchment lined baking sheet. (see photos) 

Bake at 350 Degrees F for 25 to 30 minutes

Notes:
Don't worry. You don't have to use quince jam. Any jam will work fine! When rolling out your dough the shape is not critical. The idea is to create as many newtons without having to re-roll your dough. Sure you can roll it over and over but each time you do the dough tends to become tougher and more difficult to work. Remember practice makes perfect. Have fun and let me know how it works out for you! Peace.