Best Fig Newtons Recipes

FIG NEWTONS (HOMEMADE)

Steps:

• Dice figs, soak in water 1 hour.
• Add sugar & cook on medium heat until of thin jam consistency.
• Beat sugar, butter, egg, milk & vanilla until well blended.
• Add dry ingredients.
• Mix well and refrigerate for 1 hour.
• Place 1/2 on well floured dough cloth; knead about 6 times.
• Roll out to 1/4" thick. Line 13 x 9" glass baking dish; cover with figs.
• Roll remaining dough, cover figs. Cook at 350° for 30 minutes.
• Let cool and cut into squares. Depending on the size you cut you can get a couple dozen cookies.

FIG NEWTONS COOKIES

Steps:

• 1. In a medium saucepan over medium heat, add figs, water and orange juice. Bring to a simmer and cook for about 30 minutes or until figs are tender and the liquid is almost evaporated
• 2. Transfer the fig mixture to the bowl of a food processor and blend to a paste, stopping to scrape the sides if needed. Transfer the paste to a bowl to cool off.
• 3. Meanwhile, combine flour, baking powder and salt in a big bowl; whisk well
• 4. In the bowl of a stand mixer, add butter and brown sugar. With the paddle attachment on, process until creamy. Add egg, vanilla and orange zest; process until well mixed, about 30 seconds.
• 5. Add flour mixture and on low speed, process until the dough comes together, about 1 minute. Transfer the dough onto a work surface and form 3 equal balls. Place them in a bowl and transfer to the fridge to chill, at least 15 minutes.
• 6. Preheat oven to 350ºF and line a large baking sheet with parchment paper; set aside.
• 7. When chilled, working in batches, place one ball on a parchment paper and form a small rectangle. Place another parchment paper on top and flatten it out with a rolling pin to about 5-inches wide x 12-inches long and a little less than ¼-inch thick. Scoop 1/3 fig paste in the center of dough and spread it out evenly, leaving some space around the edges.
• 8. Bring one side of the cookie dough over the paste using the parchment paper to help fold it over. Gently peel off the dough from the paper; repeat with the other side. Cut the ends of the log to make it neater and even. Measure the width of the log and cut the same measurement lengthwise so the cookies are square. Place them on the prepared baking sheet, leaving some space in between each cookie.
• 9. Transfer to the preheated oven and bake for 16 to 18 minutes or until golden on the bottom. Remove from the heat and place them on a wire rack to cool. Makes 2 dozen
• 10. NOTE: When freshly made, the cookies will be a bit crispy. Place them in an airtight container and they will get soft and chewy just like the commercial ones.
• 11. To view this recipe on YouTube, click on this link >>>> https://youtu.be/qGRPCUYzzKA

FIG COOKIES LIKE FIG NEWTONS

Steps:

• DOUGH: Cream the butter with sugar a spoonful at a time on medium speed. Beat in honey and eggs. Work in flour. Blend thoroughly. Refrigerate for 1 hour.
• FILLING: Put filling ingredients into a double boiler and cook over simmering water stirring often until the sugar dissolves. While stirring after sugar dissolves add pecans, cinnamon and ginger. Continue stirring and blend well. Let cook about 15 minutes. Take off off the heat.
• Roll out dough on a floured surface about 1/4 inch thick and about 5 inches wide. Spread filling down the center of the dough, leaving a margin on dough. Fold in half from the longest side to longest side so that it is about 2 1/2 inches wide. Slice into 3 inch bars. Arrange 1 inch apart on a foil covered cookie sheet (shiny side down). Spray foil with Pam Cooking Spray. Bake at 400° about 8-10 minutes or til golden brown. Cool. Store in airtight containers.
• NOTE: If you are going to be storing for more than a couple of days, add a fresh apple to container to keep soft and moist.

FIG NEWTONS

Steps:

• Make Dough: In bowl of stand mixer fitted with paddle attachment (or large bowl with hand mixer) beat butter and sugar until light and fluffy, making sure to scrape down sides of bowl. Slowly add egg and egg yolk and mix until completely emulsified, making sure to scrape down sides of bowl. Add salt and flour and mix just to combine, being careful not to over-mix-you may want to finish mixing by hand. Wrap dough in two layers of plastic wrap and refrigerate at least one hour and up to 24 hours. Make Filling: Coarsely chop figs (there should be about 2 1/2 cups). In medium saucepan, combine figs, sugar, water, and lemon juice. Place over low heat and cook until figs are tender and liquid is absorbed, about 10 minutes. Set aside to cool. Assemble and Bake Cookies: Preheat oven to 350 degrees. Divide dough in half and roll each half into a roughly 6- by 24-inch rectangle. Place dough rectangles on parchment-paper-lined baking sheets. Brush edges with egg wash. Spread half of filling along center of each rectangle then fold edges up to form a log and press to seal. Roll each log over so that seam is on the bottom. Brush each log with egg wash then refrigerate 20 to 30 minutes. Bake logs until nicely browned, about 15 minutes. Remove from oven and while still warm, slice logs into 1 1/2-inch pieces.