Best Fig Newtons
Submitted by ltlgranny
Homemade fig newtons with a chewy brown-sugar cookie wrapped around real fig jam cooked with lemon. The classic lunchbox cookie made fresh, no preservatives required.
YIELD
48 servingsPREP
20 minCOOK
25 minREADY
50 hrsHomemade fig newtons are one of those bakery projects that seem fussier than they are. The fig jam cooks down in about 15 minutes, and the brown-sugar dough rolls out like a soft shortbread. Stack, fold, slice, and bake. Forty-eight perfect little fig pillows from one batch.
The jam is the star, and it builds from just four ingredients: dried figs, sugar, water, and the juice of one lemon. Cook over medium heat until thick and jam-like, stirring often to keep the bottom from scorching. The lemon does more than season. The acid breaks down the figs into a glossy, spreadable jam and brightens what would otherwise be a flat sweetness.
The assembly trick takes a little practice but rewards even messy hands. Roll the dough into a rectangle, cut it into four long strips, mound the cooled jam down the center of each, fold the sides over to enclose the filling, and flip seam-side down. Cut into ten pieces per strip before baking. The folded sides bake to a soft, cake-like shell while the filling stays jammy and warm. Best eaten the day they are baked, but they keep for a week in an airtight container. Pair with a glass of cold milk or hot tea.
Pro Tips
- Use plump, fresh-feeling dried figs, not stiff old ones. The fresher the fig, the smoother and sweeter the jam.
- Cool the jam completely before filling the dough. Hot jam wets the dough and makes it impossible to fold.
- Work on a heavily floured surface. The dough is soft and sticks fast if you skimp on flour.
- Wrap each strip lightly in plastic and chill 15 minutes before slicing for the cleanest cuts.
Variations
- Add a teaspoon of orange zest to the fig jam for a more aromatic, brighter filling.
- Stir ¼ teaspoon of cinnamon and a pinch of nutmeg into the dough for a spiced version.
- Swap figs for chopped dates or a mix of figs and dates for a different fruit profile.
Ingredients
Directions
In a saucepan combine figs, sugar, water and lemon juice. Cook and stir over medium heat until mixture is thick and jam like. Cool.
In a bowl, combine shortening, brown sugar, eggs, and vanilla. Stir in flour, soda and salt.
Turn dough out onto a heavily floured surface and knead a few times to make a smooth ball. With a floured rolling pin roll dough out to a 14×12-inch rectangle. Cut dough with a knife into 4 strips, 3½ inches wide and 12 inches long.
Spoon filling in a mound down the center of each strip. Using a spatula, turn in sides of each strip to enclose the filling. Press edges together and turn strip seam side down. With a sharp knife cut each strip into 10 pieces.
Place on greased baking sheets and bake at 375℉ (190℃). for 10 to 12 minutes, or until fig newtons are puffed and firm to the touch. Cool on a rack and store in an airtight container in a cool dry place.
Comments