Fig Newtons | Make Your Own!

It’s the perfect time of year to channel your inner child and enjoy a warm Fig Newton with an ice cold glass of milk in front of the fireplace. They’re the classic choice for upcoming holiday parties and ‘Friendsgiving’ gatherings, and we promise, this recipe will not disappoint.

Ingredients for dough
5 tablespoons room temp. unsalted butter
2 tablespoons sour cream
2/3 cup dark brown sugar
2 room temp. eggs
1 teaspoon vanilla
2 cups A.P. flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/2 teaspoon salt

Ingredients for filling
2 cups dried Figs
1 3/4 cups water
1/3 cup sugar
2 teaspoons grated lemon rind
1/4 teaspoon salt

With an electric mixer, combine butter and sour cream till light. Gradually add Brown sugar and beat till light and fluffy. Add eggs one at a time then vanilla. Sift together flour, soda, powder, cinnamon and salt. On low speed slowly add flour to butter mixture. Turn dough onto floured piece of plastic wrap, wrap tightly and refrigerate at least 2 hours, preferably overnight.

To make the filling, trim the hard stems off the top of the figs. Combine in a saucepan with the water and simmer covered 20 minutes till fruit is almost mushy. Add sugar, lemon rind and salt and simmer 5 minutes more. Place in food processor and pulse till smooth. Set aside till ready to assemble.

Ready to make magic?
Preheat your oven to 350. Line a sheet pan with parchment paper or lightly grease a baking sheet. Divide chilled dough into thirds, keeping two thirds in the refrigerator while rolling out one. On a well-floured surface, roll dough into a rectangle, about 5 by 11 inches. Spread 1/3 of the filling slightly to one side of center along the length of the dough (about 2 inches wide and 10 inches long, mounding in the center, leaving a pastry edge exposed). Moisten this edge with a little water, which will act as glue. Now carefully and gently lift uncovered pastry with spatula over the filling and line up edges. Press together to seal then trim edges. And make roll like, half cylinders. Carefully place on prepared sheet pan. Repeat with 2 pieces of remaining dough. Bake at 350 for 25 minutes or till lightly browned. When cool, cut with a serrated knife into 1 1/2 inch slices. Initially, they will be hard. But when placed in an airtight tin, the dough will soften and become cakey, just like the delicious cookies you remember. If figs aren’t your forte, you can substitute dried apricots in the filling!


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