A guest blog from a Site Coordinator in Montana, Devannie.
I saw a post for homemade fig newtons on a Facebook page and once I got my basket I decided the recipe looked easy enough so I tried it and am very glad I did. I had two clam shells of figs which was the perfect amount for making the recipe. I boiled the figs per recipe and stored in fridge overnight as the temperature outside was warming up fast and didn’t want to use oven. I made the dough the next morning and it was all so easy. Had the cookies done by 8am (I’m an early riser) and house smelled wonderful after baking them. I did see a post where someone cut the sugar in half and I think that would’ve been fine, you drain the figs once cooked anyway and I think the figs have enough sweetness that it would’ve been fine. Will try that and make with wheat flour or 1/2 wheat and 1/2 white next time I make them. The recipe is definitely a keeper!! Devannie
Fig Newtons, an old favorite!
- 1 pint fresh or preserved figs or 12 ounces dried figs
- 1 1/2 cups flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick butter
- 1/3 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons orange juice
If you are using:
- Remove stems and boil figs with a cinnamon stick and 2 cups of sugar in 1 cup of water for 45 minutes. Drain and cool.
- In a bowl, pour boiling water over figs (stems removed) and let rest 10 minutes. Drain all but 2 tablespoons water and stir in 2 tablespoons corn syrup + ¼ teaspoon cinnamon.
- Drain syrup. (Find a recipe for preserved figs here.)
- Puree figs in food processor until a thick paste forms (if too thick or thin to spread evenly, add a little water or flour until spreadable consistency is reached).
- Combine flour, baking powder and salt together and set aside.
- Cream butter and sugar in a mixing bowl.
- Add egg, vanilla, orange juice and combined dry ingredients to bowl and mix until dough forms.
- Roll dough out on a floured surface into a 8”x14” rectangle about ¼” thick.
- Cut rectangle in half lengthwise.
- Spread fig paste onto half of each rectangle, lengthwise.
- Fold dough in half lengthwise to cover fig paste and pinch edges to seal.
- Cut each log in half and transfer onto a greased baking sheet.
- Bake 25 minutes at 350 degrees until crust begins to brown.
- Slice into cookie-sized segments and cool.
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