Fig Newton Recipe

Fig Newton Recipe
Staff Writer
Patricia Stagich

These cookies consist of a sweet fig jam rolled up in a cake-like pastry — and they’re easier to make at home than you think.

10
Servings
327
Calories Per Serving
Deliver Ingredients

Ingredients

For the fig filling

  • 1 cup finely chopped dried figs
  • 1 cup water
  • 1-1/2 cups apple juice
  • 1/4 cup sugar
  • 1/8 teaspoon grated orange zest

For the cookie dough

  • 3/4 cup unsalted butter, softened
  • 3/4 cup sugar
  • 1/2 teaspoon grated orange zest
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour

Directions

For the fig filling

Combine the figs, water, apple juice, and sugar in a medium saucepan and bring to a boil. Reduce to low and simmer for 1-2 hours or until figs are soft and liquid is reduced and syrupy. Transfer to a food processor, add the orange zest and process until smooth. Let cool.

For the cookie dough

Cream together the butter, sugar, and orange zest in the bowl of a stand mixer fitted with the paddle attachment, for 2-3 minutes on medium speed. Add the egg and vanilla and mix until combined. Add the flour and beat on low speed until the dough comes together. Wrap in plastic wrap and refrigerate for 2 hours.

Preheat oven to 350 degrees F. Line baking sheets with parchment paper.

Divide dough in half. Keep one half refrigerated while working with first half. On a floured surface, roll the dough into a 12x8-inch rectangle. Cut into two strips, each 12x4-inches.  Spoon a line of filling down the center of each strip. Fold the dough over the filling and pinch the edges together. Place on parchment paper, seam side down.  Repeat with remaining dough.

Pop the logs in the freezer for 10 minutes before slicing.  Using a sharp knife, slice each log into 10 cookies.  Bake 16-20 minutes, until golden.  Remove from oven and cool on rack.

Fig Newton Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Fig Newton Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Nutritional Facts

Total Fat
15g
22%
Sugar
26g
N/A
Saturated Fat
9g
45%
Cholesterol
55mg
18%
Protein
4g
7%
Carbs
46g
15%
Vitamin A
126µg
14%
Vitamin C
0.8mg
1.3%
Vitamin D
0.4µg
0.1%
Vitamin E
0.5mg
2.6%
Vitamin K
2µg
2%
Calcium
20mg
2%
Fiber
1g
5%
Folate (food)
11µg
N/A
Folate equivalent (total)
77µg
19%
Folic acid
39µg
N/A
Iron
1mg
8%
Magnesium
11mg
3%
Monounsaturated
4g
N/A
Niacin (B3)
2mg
8%
Phosphorus
46mg
7%
Polyunsaturated
0.8g
N/A
Potassium
111mg
3%
Riboflavin (B2)
0.2mg
10%
Sodium
12mg
1%
Sugars, added
20g
N/A
Thiamin (B1)
0.2mg
14.4%
Trans
0.6g
N/A
Zinc
0.3mg
1.9%