Fig Newton Cookies
This Fig Newton Cookies recipe is better than the commercial ones; they are freshly made and have no preservatives... bonus!
Ingredients
FILLING
- 1 cup figs (black Mission, Turkish or Calimyrna), stemmed and quartered
- 1 cup water
- 1 cup orange juice tips & tricks
DOUGH
- 1 1/3 cups unbleached all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. ground Himalayan pink salt
- 6 tbsp. unsalted butter, room temperature
- 3/4 cup brown sugar
- 1 large free-run egg
- 1 tsp. vanilla extract
- 1/2 tsp. orange zest
Directions
FILLING
- In a medium saucepan over medium heat, add figs, water and orange juice. Bring to a simmer and cook for about 30 minutes or until the figs are tender and the liquid is almost evaporated.
- Transfer the fig mixture to the bowl of a food processor and blend to a paste, stopping to scrape the sides if needed. Transfer the paste to a bowl to cool off.
DOUGH
- Meanwhile, combine flour, baking powder and salt in a big bowl; whisk well.
- In the bowl of a stand mixer, add butter and brown sugar. With the paddle attachment, process until creamy. Add egg, vanilla and orange zest; process until well mixed, about 30 seconds.
- Add flour mixture and on low speed, process until the dough comes together, about 1 minute.
- Transfer the dough onto a work surface and form 3 equal balls. Place them in a bowl and transfer to the fridge to chill, at least 15 minutes.
- Preheat oven to 350ºF
- Line a large baking sheet with parchment paper; set aside.
- When the dough balls are chilled, working in batches, place one ball on parchment paper and form a small rectangle. Place another piece of parchment paper on top and flatten it out with a rolling pin to about 5-inches wide x 12-inches long and a little less than ¼-inch thick.
- Scoop 1/3 fig paste on the center of the dough and spread it out evenly, leaving some space around the edges.
- Bring one side of the cookie dough over the paste using the parchment paper to help fold it over. Gently peel off the dough from the paper; repeat with the other side. Cut the ends of the log to make it neater and even.
- Measure the width of the log and cut the same measurement lengthwise so the cookies are square. Place them on the prepared baking sheet, leaving some space in between each cookie (*see footnote).
- Transfer to the preheated oven and bake for 16 to 18 minutes or until golden on the bottom. Remove from the heat and place them on a wire rack to cool (*see footnote).
Notes
Footnote: Place prepared cookies in freezer for 20 minutes before baking to help hold their shape.
- When freshly made, the cookies will be a bit crispy. Place them in an airtight container and they will get soft and chewy just like the commercial ones.
- When freshly made, the cookies will be a bit crispy. Place them in an airtight container and they will get soft and chewy just like the commercial ones.