![]() ![]() I also like how substantial the filling is - so different from cookies that include dried fruit or are filled with jam. I love that the "cookie" part is not too sweet, allowing the fig filling to take center stage. Truth be told these were better the second day, and just continued to get better and better! These were good up to a week after I made them.Homemade Fig Newtons are SO much better than any variety of packaged fig cookies.įig Newtons are one of the only store bought cookies I truly love. After that I can’t vouch! Because we ate them all ☺ Print Recipe Truth be told these were better the second day, and just continued to get better and better! These were good up to a week after I made them. Store these in an airtight container after cooling. This took about 20 minutes, but every oven is different so keep an eye out after the 15 minute mark. Repeat this with the additional dough and fig filling.īake the fig bars until they are barely golden, but still quite pale. Using a sharp knife (I think a serrated knife works best) cut the logs evenly into about 2” long bars. Transfer (carefully!!!) the logs to the sheet pan. Turn the “log” over, so that the seam is on the bottom of the cookies. ![]() Spread ¼ of the fig mixture down the center of each of the strips.įold the edges over so that they meet, and lightly seal them together. Trim the edges with a sharp knife so that it is an even rectangle.Ĭut this in half, so that you have two long strips, approximately 12×4”. Prepare one large sheet pan with a silpat or a sheet of parchment paper.Ĭut the disc of dough in half, and on a floured surface, roll out each half into an approximately 12×8” rectangle. Refrigerate the puree until cold, a few hours and up to a few days. Wait for the mixture to cool slightly and then add them to the bowl of a food processor. Mix everything together and simmer uncovered about an hour, or until the figs are soft and most of the liquid has been reduced to a syrupy consistency. In a small sauce pan, combine the figs with the sugar, juice and water. You could let it chill for an hour, or up to several days depending on your schedule.ġ cup of dried mission figs, (that is how many come in your average store purchased package of dried figs)įinely chop the dried figs with a sharp knife. Like a sugar cookie dough, I formed this into a smooth disc, wrapped it in saran wrap and put it into the refrigerator to chill. Slowly add in the flour and mix until there is a smooth, uniform dough. Add the egg whites and vanilla and mix until well combined. In the bowl of a mixer, cream together the butter and sugar until pale and fluffy. Creamy vanilla dough and a textured, sweet, figgy filling! A great cookie for your kids lunches, or for the grown ups that grew up eating them! It was the only “packaged” sweet I remember being allowed as a kid, (I honest to God had my first Oreo in college, but that is a different story) and boy did we love them. I have the most wonderful, nostalgic associations with this classic cookie. But let’s forget about those people, as I am a Fig Newton lover. I think you are either a Fig Newton lover… or not. ![]()
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