Fig Newtons (Homemade)

READY IN: 2hrs
Recipe by Spyder-man

Make your own version of these tasty cake/cookies

Top Review by Happy Hobbit

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!).

Ingredients Nutrition


  1. Dice figs, soak in water 1 hour.
  2. Add sugar & cook on medium heat until of thin jam consistency.
  3. Beat sugar, butter, egg, milk & vanilla until well blended.
  4. Add dry ingredients.
  5. Mix well and refrigerate for 1 hour.
  6. Place 1/2 on well floured dough cloth; knead about 6 times.
  7. Roll out to 1/4" thick. Line 13 x 9" glass baking dish; cover with figs.
  8. Roll remaining dough, cover figs. Cook at 350° for 30 minutes.
  9. Let cool and cut into squares. Depending on the size you cut you can get a couple dozen cookies.

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