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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 hours
Cook Time: 25 minutes
Total Time: 2 hours 25 minutes
Yield: 15 cookies
Course: Dessert
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 ½ cups water
- 1 cup apple brandy or apple juice
- ¼ cup granulated sugar
- zest of ½ orange
For the cookie dough:
- 1 ½ cups whole wheat pastry flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅛ teaspoon ground cinnamon
- 6 tablespoons unsalted butter room temperature
- 6 tablespoons light brown sugar packed
- 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 ½") strips. You should end up with three - 3 ½ 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°F 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
Nutrition
Calories: 157kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 83mg | Potassium: 64mg | Fiber: 1g | Sugar: 9g | Vitamin A: 162IU | Vitamin C: 0.2mg | Calcium: 13mg | Iron: 1mg
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
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
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
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
That’s wonderful Patricia! Thanks so much for trying the recipe and for letting us know how it turned out for you. Yeah!!!!