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Fig Newton cookies Recipe

American · Dessert · 45 min total

A homemade version of the classic fig-filled cookie, with a soft, cake-like dough and a sweet, fruity fig jam filling.

Ingredients

• 1 cup dried figs (about 6 oz), stems removed
• 1/2 cup water
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Instructions

1. Make the filling: In a small saucepan, combine figs, water, and lemon juice. Bring to a boil, then reduce heat and simmer until figs are soft and liquid is absorbed, about 10 minutes. Transfer to a food processor and puree until smooth. Set aside to cool.
2. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla.
4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to butter mixture, mixing until a soft dough forms.
5. Divide dough into two equal portions. On a lightly floured surface, roll each portion into a 12x4-inch rectangle.
6. Spread half of the fig filling down the center of each rectangle lengthwise. Fold the dough over the filling to enclose it, pinching the seams to seal.
7. Carefully transfer logs to the prepared baking sheet, seam side down. Bake for 12-15 minutes, until lightly golden.
8. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Slice each log into 12 cookies.

Tips

• For a smoother filling, soak figs in warm water for 30 minutes before cooking.
• Store cookies in an airtight container at room temperature for up to a week.

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