If you’re a fan of classic cookies, you’ve likely indulged in fig-filled goodness before. Homemade Fig Newtons not only offer a nostalgic taste that takes you back to childhood but are also surprisingly easy to make at home. With their soft, crumbly exterior and gooey, sweet interior, these cookies are sure to become a staple treat in your household.
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I remember the first time my grandmother made these cookies in her cozy kitchen. The smell of figs simmering with orange zest was irresistible. She would let us sneak a spoonful of the filling while regaling tales of her first attempt with her mother. These cookies have always been a family favorite, a recipe passed down with love and care.
Why You’ll Love This Recipe
- Nostalgia in Every Bite: Enjoy a homemade version of a timeless cookie.
- Simplicity: Uses pantry staples and straightforward steps.
- Customizable: Easily adapt it to suit dietary preferences.
- Freshness: No preservatives, just fresh, pure ingredients.
Ingredients Notes
Our fig newtons start with fresh, ripe figs, but you can substitute dried ones if fresh are unavailable. Simply soak dried figs in hot water before using. Adding orange zest enhances the flavor, so don’t skip it unless necessary. For a gluten-free option, use almond flour in place of all-purpose flour.
Recipe Steps
Step 1
Start by preparing the fig filling. In a saucepan, combine figs, sugar, water, and orange zest. Cook over medium heat until the figs are soft and the mixture thickens.
Step 2
While the filling cools, prepare the dough. In a bowl, mix together flour, baking soda, and salt. In another bowl, cream butter and sugar until fluffy, then add an egg and vanilla extract.
Step 3
Gradually add the dry ingredients to the wet ingredients to form a soft dough. Divide the dough into two portions, wrap them in plastic, and chill for at least an hour.
Step 4
Roll out each dough portion on a floured surface. Spread the fig filling down the center, fold over the sides, sealing the edges gently. Transfer to a lined baking sheet.
Step 5
Bake in a preheated oven at 350°F (175°C) for 12-15 minutes or until golden brown. Allow to cool before slicing into bite-sized cookies.
Storage Options
Store Fig Newtons in an airtight container at room temperature for up to a week. For longer storage, freeze them in a sealed bag. Thaw at room temperature before serving. To restore their softness, a quick stint in the oven on low heat will do the trick.
Variations & Substitutions
For a flavor twist, try swapping the figs for dates or apricots. Add a spoonful of almond extract for a nuttier flavor. If you’re catering to a vegan diet, substitute the egg with a flax egg and use coconut oil instead of butter.
Serving Suggestions
Serve warm with a scoop of vanilla Ice Cream or a dollop of whipped cream. These cookies make an excellent addition to a brunch spread, alongside tea or coffee for afternoon guests. For a special treat, enjoy them with a glass of sweet dessert wine.
Frequently Asked Questions
Can I use any other sweetener instead of sugar in the filling? Yes, you can substitute honey or maple syrup for sugar in the fig filling. However, be mindful of the liquid content, as you may need to adjust cooking time slightly to achieve the right consistency.
Are these cookies suitable for a gluten-free diet? Absolutely! Simply replace all-purpose flour with your preferred gluten-free flour blend or almond flour. Keep in mind the texture may vary slightly, but the cookies will still taste delicious.
What type of figs are best for this recipe? Fresh Mission figs are ideal for this recipe due to their natural sweetness and soft texture. If using dried figs, make sure to soak them in hot water for about 30 minutes to rehydrate before preparing the filling.
Frequently Asked Questions
Homemade Fig Newtons
Ingredients
Main Ingredients
- 1.5 cups Dried figs stems removed
- 1 cup All-purpose flour
- 1 cup Sugar
- 1 teaspoon Baking powder
- 0.5 cup Butter softened
- 1 teaspoon Vanilla extract
- 0.25 cup Orange juice for fig puree
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C).
- In a food processor, blend figs and orange juice until smooth.
- Cream butter and sugar until light and fluffy. Add egg and vanilla; mix well.
- In a separate bowl, whisk together flour and baking powder. Combine with butter mixture.
- Roll out dough, spread fig mixture and fold to seal. Slice into rectangles.
- Bake on a greased baking sheet for 15-20 minutes or until golden brown.
