Recipe For Homemade Fig Newtons


It has started to occur to me that anything I can buy, I can make. Well, almost anything. I still haven’t figured out, nor do I ever expect to figure out how to make shredded wheat (triscuits, mini wheats, etc.). But everything else seems to be fair game. So, here is this week’s attempt: fig newtons. They tasted just like the cookies.

This recipe takes a bit of planning, so don’t jump in and expect to make these in one fell swoop. It won’t happen.

1. Info for Homemade Fig Newtons

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: unavailable
  • Calories: unavailable

2. Ingredients for Homemade Fig Newtons

  • For the Filling: (note I ended up with TONS left over, so feel free to cut the filling recipe down)
  • 1 cup finely chopped dried figs
  • 1½ cups water
  • 1 cup apple juice
  • For the Cookies:
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 tsp grated lemon zest
  • 2 egg, separated
  • 1tsp vanilla
  • 3 cups flour

3. Directions:

  1. To make the filling: Combine all three ingredients in a saucepan and bring to a boil.
  2. Lower the heat and simmer for 1-2 hours.
  3. Pour into a blender and process until smooth.
  4. Put in fridge to cool completely. (note: this makes a good jam substitute)
  5. To make the cookies: Cream the butter, sugar and zest.
  6. Add the egg yolks and vanilla.
  7. Beat the egg whites until stiff and fold in.
  8. Combine the salt and flour and stir in by hand.
  9. Wrap the dough and put in the fridge for a couple of hours.
  10. To Assemble:
  11. On a well floured surface, roll out the dough into a 12 X 16 rectangle.
  12. Cut into four 4 inch wide strips.
  13. Spoon filling down the center of each strip.
  14. Fold the dough over the filling and pinch the edges together. (I would suggest at this point putting the dough logs back into the fridge to firm up again).
  15. Slice them into little newtons and bake 350 degrees for 12 -15 minutes.
  16. Cool on a wire wrack.
  17. Store for one day in a sealed container before serving so they can achieve that soft cake/newton like texture.

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