Homemade Fig Newtons Recipe
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Prep Time
30m
Cook Time
20m
Total Time
50m
This Homemade Fig Newtons recipe combines a cakey cookie dough made with flour, butter, brown sugar, and spices, with a simple no-cook fig preserve filling. The result is a classic, chewy, and sweet treat that's perfect for snacking or even dessert.
Recipe Options
Ingredients
Servings:
32
Scale:
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Cakey Cookie Dough
No-cook Fig Preserves
Steps
1
Prepare the Dough: Combine butter, brown sugar, baking soda, salt, cinnamon, honey, and orange zest in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then increase to medium and cream until light and fluffy, about 5 minutes. Add orange juice, then add the egg yolks one at a time and continue beating until smooth. Reduce the speed to low and sprinkle in the flour, mixing until well combined.
2
Knead the dough against the sides of the bowl to form a smooth ball. Flatten into a disc and wrap in plastic. Refrigerate until cool and firm but not hard, about 1 hour. (The dough can be refrigerated for up to 1 week; soften for 30 minutes at room temperature.)
3
Prepare the Preserves: Cut the figs in half. Pulse with applesauce and orange juice in a food processor until roughly chopped, then process to a thick, smooth paste. Scrape the bowl and blade with a flexible spatula, then process a minute more to ensure absolutely no chunks remain. Transfer to a sturdy piping bag fitted with a 1/2-inch plain tip and set aside until needed, up to 24 hours. (The preserves can be refrigerated in an airtight container for up to 3 weeks; bring to room temperature before using.)
4
To Assemble the Cookies: Adjust oven rack to middle position and preheat to 350°F (180°C). Knead the cool dough on a bare work surface until pliable and smooth, then dust with flour and roll into an 8-inch square. Sprinkle both sides with flour and roll into a 15-inch square. Slide an offset spatula under the dough to loosen it, brush off excess flour, and cut into four 3 1/4-inch strips.
5
Holding the bag at a 90-degree angle just above the surface of the dough (this will force the preserves to flatten as they leave the bag), pipe a 1-inch-wide strip down the center of each portion. Fold a long flap of dough over each strip, brush away excess flour, and roll each bar over, seam side down. Gently flatten each bar with your fingertips, then transfer to a parchment-lined half sheet pan (all 4 bars will fit on a single sheet).
6
Bake until the bars are puffed and firm, without any significant browning, about 18 minutes. Immediately cut into 1-inch pieces with a bench scraper, then transfer to an airtight container, with a paper towel between each layer and on top. This will steam the cookies and retain moisture for them to reabsorb, creating a uniquely soft and cakey texture. Cover and “mature” for at least 6 hours before serving; prior to that, the cookies will taste dry. Store for up to 1 week at room temperature or up to a month in the fridge.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories89kcal
-
Fat3g
-
Saturated Fat1g
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Carbohydrates14g
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Fiber0g
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Sugar5g
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Protein1g
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Cholesterol17mg
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Sodium38mg
Percent Daily Values are based on a 2,000 calorie diet.