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Fig Newtons Recipe

American · Dessert · 60 min total

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

Ingredients

• 1 cup dried figs, stems removed and chopped
• 1/2 cup water
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons milk

Instructions

1. Make the filling: In a small saucepan, combine figs, water, and granulated sugar. Bring to a boil, then reduce heat and simmer for 10 minutes until figs are soft and liquid is absorbed. Stir in lemon juice and vanilla. Let cool slightly, then transfer to a food processor and puree until smooth. Set aside.
2. Make the dough: In a medium bowl, whisk together all-purpose flour, whole wheat flour, baking powder, and salt. In a large bowl, beat butter and brown sugar with an electric mixer until light and fluffy. Beat in egg and vanilla. Gradually add flour mixture, mixing until just combined. Add milk and mix until dough comes together. Divide dough in half, wrap in plastic, and refrigerate for at least 30 minutes.
3. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
4. On a lightly floured surface, roll one portion of dough into a 10x6-inch rectangle. Spread half of the fig filling lengthwise down the center. Fold the long sides over the filling, overlapping slightly. Pinch the seam and ends to seal. Carefully transfer to prepared baking sheet, seam side down. Repeat with remaining dough and filling.
5. Bake for 15 minutes, or until lightly golden. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Once cool, slice each log into 1-inch pieces.

Tips

• Store in an airtight container at room temperature for up to 5 days.
• For a softer cookie, brush the logs with milk before baking.

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