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Very tasty (please see how I rate)! The dough was difficult to work with (like working with wet sand), and reminded me of a crumbly pie crust dough. Chilling the dough helped, and I think a tad more flour would help even more (like 2 cups total). What worked best for me was to divide the batch into four pieces and roll out each piece with lots of flour on a piece of parchment paper, while keeping the rest in the refrigerator. I decided to make strudel shaped cookies: I rolled out a rectangle, spooned the filling down the center and lifted the sides of the rectangle to cover the center (using the paper base came in handy). I placed the shaped logs in the freezer and when firm enough transfered to the baking pan seam side down. Also, I would suggest working with relatively narrow dough rectangles (ca. 3 inches) as the logs flattened and expanded while baking. Two pounds of fresh figs made a lot of filling, way too much than for the strudel shaped cookies, maybe layering like in the recipe would use up more filling, but it still seems that there is A LOT of fig preserve (which will be great for breakfast!).

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Happy Hobbit July 04, 2009

These are good, oh yes, these are very good. Thank you for posting

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MoAllen January 27, 2015

The dough was too difficult to work with. Too many other recipes to try. Had to piece dough onto filling. Won't make again.

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marleneatsa_3500279 September 16, 2012

These are delicious! I used two pounds fresh figs and my fruit layer was much thicker than in the pictures. The cookie dough is not easy to work with. I found it easiest to use my fingers to press the first/bottom half in the dish (not on sides, just bottom). For the top layer I rolled the dough between two layers of waxed paper, generously floured. Baked 40 minutes. I may also try this with some of my fig jam, only enough to cover the first layer as the jam is much sweeter. Thanks for sharing the recipe!

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LonghornMama July 03, 2012

These turned out pretty well. Yes, the jam does get thick. Yes the dough is a bit difficult to work with. I haven't a pastry cloth, so I patted half the crust in the bottom of the pan, and attempted to roll the other half between 2 sheets of plastic. I wasn't able to get it to completely cover, but it still worked out ok. I chilled for more than 1 hour, which really made the dough too stiff. Everyone who ate them enjoyed them, but not everyone agreed that they tasted like commercial fig newtons. I sprayed the pan with Baker's Joy, which is essential to keep the figs from sticking. (Regular PAM or oil would probably have been fine.)

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evewitch January 11, 2012

We loved the fig bars. I did, however, make a couple of changes. I used dried figs and did not add any extra sugar to them - just ran them through the food processor. I used a half cup of white sugar and a fourth cup of brown sugar in the crust and upped the amount of flour to two cups of mixed white and whole wheat flour. The bottom crust I just patted into the pan. I chilled the upper crust and rolled it out between two pieces of parchment. I'll definitely be making this recipe again!!

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spanglish September 25, 2011

Great tasting....so much better than store bought! The dough tastes good but needs some tweeking on workability. So while not pretty, very tasty, with a prolific amount of figs on my tree this year I will be making these again and again! Thanks.

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Debloves2cook July 10, 2011

Way to much filling for the amount of dough. The dough was also very loose so I added more flour. I also replaced some of the sugar in the dough with brown sugar. Cookies were very tasty though.

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milli3 August 06, 2010

This recipe was a total disaster. The dough wouldn't roll out. It ripped and stuck. The fis and sugar never formed a jam like consistency. Everything, like this recipe, went in the trash.

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pgcalo September 01, 2008

YUMMMM!!! I added the seeds from one fresh pomegranate from my yard to the fig mixture and it gave it just the right amount of tartness. These are incredible! I am bringing the pan to work tomorrow because I have no self control.

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HillaryDVM August 29, 2008
Fig Newtons (Homemade)