Homemade Fig Newtons
You can make the dough by hand as if you're mixing pie dough but it's easier to use a food processor.
Sweeten to your taste,this is not an exact measurement,taste as you go.I have a friend that uses apricot jam instead if sugar.Those are good as well.
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- 3 1/2 c flour
- 1/2 c sugar
- 1 1/2 t. baking powder
- 1/2 t. salt
- 1 1/2 sticks cold,butter,cut into small pieces
- 3 eggs
- 2 t. vanilla
- 2 lbs figs
- 1 c water
- 1/4 c brown sugar
- 1/4 c sugar
- 1 t. cinnamon
- 1/8 t. nutmeg
FOR THE DOUGH
FOR THE FILLING
1Line 2 cookie sheets or jelly roll pans with parchment paper or foil.
Combine flour, sugars, baking powder, and salt in a food processor fitted with the metal blade. Pulse several times to mix.
Add the butter and pulse until the butter is finely mixed in.Add the eggs and vanilla and pulse until the dough forms a ball.
Place the ball on a floured work surface,knead the dough 2-3 times to make it smooth.
Divide the dough into 6 pieces and roll each into a rope about 12" long. Place 1 rope on a floured work surface and press and roll it to make a rectangle of dough about 4'x 12". Pipe or spoon about 1/6 of the filling down the middle of the dough, spreading it about 2" wide.ft .Enclose the filling within a tube of dough,use water to secure the dough closed if needed.Pinch the seam closed where the 2 edges of the dough meet. Turn the filled piece of dough over so that the seam is on the bottom and transfer it to one of the prepared pans. Repeat with the remaining dough, placing 3 filled dough cylinders on each pan.Gently flatten the cylinders of dough.
Preheat oven to 350℉. Bake the cookies until the dough is set and golden, 15-20 minutes.
Cool the cookies on the pans. When cool, trim the edges and use a sharp knife to cut them into 2 1/2" cookies.
2For the filling:
Use kitchen scissors to cut the stems from the figs, and snip each fig into 5 or 6 pieces. In a large sauce pan, combine all the filling ingredients,stir to mix well.
Place the saucepan over medium heat and bring to a boil, stirring often.simmer on low until thickened, about 10 minutes.Cool the filling and purée it in a food processor,potato masher or blender.