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We are blessed with a wonderful group of friends and co-workers that volunteer to taste-test our recipes. Our adult children also lend a hand when it comes to offering input on various desserts. However, it is truly unfortunate that nobody outside our home will get to try these cookies. My husband is going to devour each and every one before they can leave the house.
Since you’ll have to make your own – I’m going to show you how! Figs – they are truly amazing. I love cooking with them and can’t wait to make another fig dessert. You know how you forget about things, like figs, or lemons and then ask yourself … now why don’t I buy them more often? This wonderful recipe starts with dried Mission Figs. Remove the stem and rough chop a heaping cup.
Place the chopped figs in a medium saucepan and add water, apple brandy, sugar and the grated orange zest. Simmer until the mixture is thick and the figs are extremely soft, about 90 minutes. The liquid will evaporate and it will look like thick, sticky fig jam. Oh – it smells amazing too!
While the figs are cooking, prepare the dough. Sift together whole wheat pastry flour, baking soda, salt, and cinnamon. Add grated orange zest and stir to combine. Set aside.
Using a mixer combine the butter and sugar and beat until light and fluffy. Add the egg and vanilla.
Beat on medium until well combined. Slowly add the flour mixture.
Beat until combined. The dough will be soft and sticky but this is a good thing. Wrap the dough in a large piece of plastic wrap and press it into a large disc. Refrigerate the dough for a couple of hours or overnight.
Once the figs are fully cooked process them in a mini-food processor or blender until you have a smooth paste. Transfer the fig paste to a covered bowl and set aside until the dough is chilled. If storing overnight be sure to refrigerate the fig paste and allow it to come to room temperature before assembling the cookies. If you feel the figs are a little dry, add a splash of fresh orange juice.
Roll the dough out on a floured piece of parchment paper. Be sure to dust the rolling pin and dough with flour to prevent sticking. Using a ruler, check the dough frequently until you have a rectangle 9″ x 10.5″. Using a sharp knife or pizza cutter, cut the wider side of the dough into 3 (3 1/2″) strips. You should end up with three – 3 1/2 inch strips each about 9″ long.
Spread the fig paste evenly down the center of each piece of dough. Be sure to use all the fig paste.
Bring the sides of the dough up until it meets and overlaps in the center. Press gently to seal the seam. Take a pair of kitchen scissors and cut the parchment paper with the finished cookie roll away from the last two remaining strips of dough.
Using the parchment paper to carry the dough, transfer the sealed cookies to a baking sheet lined with parchment paper. Gently flip the dough over so it’s seem side down. Repeat with the other two strips of dough. Bake at 350 degrees for about 20-25 minutes or until the dough is lightly puffed and just starting to brown. While the bars are still hot, use a pizza cutter and cut each into individual sized cookies. 2-3 inches seems about right.
Store the cookies in an airtight container. They may get a little hard but will soften after a few hours giving the cookies that cake-like texture you find with a store bought Fig Newton.
You can pretend you’re going to gift them to your friends and family, but make sure your husband isn’t watching! A man can get pretty stingy with his Fig Newtons!
These are a real treat, not too sweet, soft and fluffy and cake-like with a hint of fresh orange. Absolutely wonderful! My husband says these are way better than the originals.
Homemade Fig Newtons
Prep Time: 2 hrs
Cook Time: 25 mins
Total Time: 2 hrs 25 mins
Yield: 15 cookies
Course: Cookie
Not too sweet, soft and fluffy and cake-like with a hint of fresh orange - absolutely delicious!
Ingredients
For the fig paste:
- 1 heaping cup of chopped black Mission Figs
- 1-1/2 cups water
- 1 cup apple brandy, or apple juice
- 1/4 cup granulated sugar
- zest of 1/2 orange
For the cookie dough:
- 1 1/2 cups whole wheat pastry flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, room temperature
- 6 tablespoons packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon grated orange zest
Instructions
- Combine the chopped figs, water, apple brandy, sugar and orange zest in a medium saucepan. Bring to a boil over medium heat. Reduce the heat to medium-low and simmer for about 90 minutes or until the figs have started to fall apart and most of the liquid is evaporated. Remove from the heat and cool to room temperature. Using a food processor or blender, process the figs until they are a thick, sticky paste. Transfer to an airtight container and set aside. If making the cookies the next day, refrigerate the fig mixture but bring to room temperature about an hour before using.
- While the figs are cooking, prepare the cookie dough.
- Sift together the flour, baking soda, salt and cinnamon. Stir in the orange zest and set aside. Beat together the butter and light brown sugar until light and fluffy. Add the egg and vanilla and beat just until incorporated. Slowly add the flour mixture and mix until blended. Gather the dough together and wrap it in a large piece of plastic wrap. Press the dough into a large disc and refrigerate until thoroughly chilled, a few hours or overnight.
- Roll the dough out on a floured piece of parchment paper. Be sure to dust the rolling pin and dough with flour to prevent sticking. Using a ruler, check the dough frequently until you have a rectangle 9" x 10.5". Using a sharp knife or pizza cutter, cut the wider side of the dough into 3 (3 1/2") strips. You should end up with three - 3 1/2 inch strips each about 9" long.
- Spread the fig paste evenly down the center of each piece of dough. Be sure to use all the fig paste. Bring the sides of the dough up until it meets and overlaps in the center. Press gently toseal the seam. Take a pair of kitchen scissors and cut the parchment paper with the finished cookie roll away from the last two remaining strips of dough.
- Using the parchment paper to carry the dough, transfer the sealed cookie bar to a baking sheet lined with parchment paper. Gently flip the dough over so it's seem side down. Repeat with the other two strips of dough. Bake at 350 degrees for about 20-25 minutes or until the dough is lightly puffed and just starting to brown. While the bars are still hot, use a pizza cutter and cut each into individual sized cookies about 2 or 3 inches.
- Store the cookies in an airtight container while still slightly warm. They may get a little hard but will soften after a few hours giving the cookies that cake-like texture you find with a store bought Fig Newton.
Recipe Notes
Fig paste recipe slightly adapted from OhNuts.Com
Cookie dough recipe adapted from Doll House Bake Shoppe
If you like Fig Newtons, you’re going to love this recipe.
They’re easy to make and come together quickly once the paste and dough are done. Other dried fruit can be substituted for the figs so this recipe is highly adaptable.
I hope you had a nice weekend! We had a foot of snow last week so the yard is still filled with piles of that frozen white stuff. Come on warm weather! It seems like everybody has had a hard winter.
Last Friday we were invited to a retirement ceremony at the National Museum of the Marine Corps in Quantico, Virginia. A friend retired from the Navy after 30 years of service. She is an amazing woman! When we were leaving we noticed a few Marines building a snow sculpture replica of the Raising of the Flag on Iwo Jima. The Marines told my husband they were on their second day working on the sculpture. How cool is that?!
The US Marine Corps War Memorial in Arlington, Virginia.
Happy President’s Day and thanks so much for stopping by!
Tricia
sheila Bradford says
I was wondering if you could use store bought fig jam? I have a little country store that sales fig jam that is ABSOLUTELY WONDERFUL! I would make the dough tho. Thanks Sheila
Tricia Buice says
Hi Sheila. I’m not sure jam will work because the paste made with dried figs is so thick with not a lot of added sugar. Jam might ooze out easier. This fig paste is easy to make and stays put in the cookie. I’ve been experimenting with fig jam desserts, so perhaps I will come up with something you can bake using your favorite jam 😉
Patricia says
My inlaws gave me a bunch of fresh figs from their tree. I had no idea what to make with them especially since I’m the only one at home who likes figs. I tried your recipe, and the fig newton cookies came out delicious! My husband and kids loved them. Thank you for sharing this wonderful and simple recipe. I’ve added it to my recipe book.
Tricia Buice says
That’s wonderful Patricia! Thanks so much for trying the recipe and for letting us know how it turned out for you. Yeah!!!!
Leanne says
I have a fig tree and in about a month will have more figs than I know what to do with…how could I substitute fresh figs for the dried figs?
Tricia Buice says
Hi Leanne – this is a great question. After a little research I think you can leave out the water from the process of making the fig paste. Add the other ingredients (brandy, sugar and zest) and cook the figs until you reach that thick paste, jam-like consistency. I don’t know how long this will take but if you have a fig jam recipe – I would use that as a guide. How lucky you are to have so many figs – sound heavenly! Thanks for asking, and I wish you great success with the delicious recipe.
Monique says
Is that my box?????????I have to find those figs!
Tricia Buice says
I wish I could share them with you! My husband still begs me to make these again. Check Amazon!
Jessica Robinson says
These look absolutely incredible! I’m looking forward to trying them!
Tricia Buice says
I bet you’re going to love them Jessica! Thanks for commenting and visiting and I can’t wait to hear how they turned out. Thanks!
Karen says
These look absolutely wonderful. I was thinking of making them for the holidays. Can they be frozen?
Tricia Buice says
I’m sorry I don’t know Karen – I have not tried storing these in the freezer. The fig filling is the only thing that concerns me. Maybe try freezing a store bought fig cookie and see how it does? I hope you love them as much as we did – thanks so much for stopping by!
Wendy says
Fig paste/jam is a wondrous thing to bake with! People seem to be either major fans of Fig Newtons or they don't eat them at all. My husband is a MAJOR fan! Because I am not a fan of the cookie part, I tried using fig jam in biscotti. I thought the fig biscotti was great, but my husband was not impressed. He wants the whole Fig Newton package. Your recipe and these cookies are going to make
Ansh says
I absolutely have to try making these. My husband is nuts for anything figs and buys the fig newtons from the store.
Maureen says
I'm in love with these fig newtons! We don't have them here and it's been YEARS since I've eaten one. Homemade will always be better.
Monica says
These look a million times better than fig newtons we get at the supermarket. I can imagine the taste and why your husband won't be sharing! : ) I'm sure plenty of people would jump over fences to be your taste-tester. I wish I lived near you, myself. ; )
Hungry Jenny says
Oh my goodness, fig rolls have been on my 'to make' list for AGES and as yet have not got around to doing it yet. These are my go-to snack before and after training but I'm always conscious that the supermarket varieties are probably packed with more evils than they make out. You've inspired me to get onto making my own! x
[email protected] is How I Cook says
Your lucky husband! As a kid, I always had to run to the neighbor's house to eat Fig Newtons. My mom never bought them. We were stuck with Oreo's 😉 and even that wasn't very often! Thanks for this Tricia. Now I can indulge!
scrambledhenfruit says
I was just looking for a recipe for cookies to mail to one of my boys; these look like they'd travel well, and I know he'd love them. (If I can get them past my husband, that is.) 🙂
Cheri Savory Spoon says
I've tried to make these before and mine did not look anything like yours. Yours look beautiful. Great recipe. Thanks for sharing.
Chris Scheuer says
Tricia, these look absolutely perfect and I know they are infinitely better than the store-bought variety! How in the world do you roll and cut so straight? I am miserable at it, I need to take some lessons!
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Sue/the view from great island says
I grew up on Fig Newtons — I love this! We both made classic cookies today!
LJ Vickery says
Taste great, but not very good looking. I followed the recipe exactly, refrigerated the dough overnight, and when I rolled it out and then tried to fold it over, it cracked terribly. Most of the fig leaked out.
Tricia Buice says
Sorry you had trouble LJ.
Debby Foodiewife says
I have always wanted to make fig newtons, especially since I have a few jars of fig jam that I made. Thank you! This recipe is perfect. Your food styling is so beautifully done, too. I'm excited to make these!
Angie Schneider says
I can't wait to try the recipe, Tricia, esp. the fig filling…looks unbelievably delicious.
Anna and Liz Recipes says
Wonderful RECIPE!! WE Love fig newtons ( who doesn't right?) and would love to try making them ourselves! Stunning photos and what a cool ice sculpture too! We are looking forward to some warm weather too! Have a great week!
Big Dude says
As a kid I ate plenty of fig newtons but haven't had one in years – yours look very good. looks like the marines are doing a nice job with the sculpture.
Tanna at The Brick Street Bungalow says
We love fig newtons and I'm betting if we tasted yours, we'd be ruined to ever going back! I sure wish I were close enough to be in your tester group!! LOL! <br /><br />What an honor to be able to attend your friend's retirement ceremony. Our military folk do us a great service. Please thank her for me. blessings ~ tanna