Illustration depicting a plethora of fresh cooking ingredients

Homemade Fig Newtons

Prep time: 30 mins |Cook time: 15 mins |Total time: 45 mins |Serves: 6 | Print |

Illustration depicting a plethora of fresh cooking ingredients

Homemade Fig Newtons

Prep time: 30 mins |Cook time: 15 mins |Total time: 45 mins |Serves: 6 |

Homemade Fig Newtons

INGREDIENTS

For the cookie mixture:

  • 2¼ cups 1:1 gluten-free flour (or 2¼ cups gluten-free flour blended with 1 tsp of xanthan gum)
  • ½ tsp baking soda 1 tsp salt
  • ¾ cups (1½ sticks softened butter)
  • 1 cup honey
  • 2 egg yolks
  • Juice of ½ an orange
  • 1 tsp orange zest
  • Extra flour for rolling out the cookie dough

For the filling:

  • 1½ cups chopped black mission figs
  • Juice of ½ an orange
  • ½ tsp orange zest
  • 3 TBsp Cooks Pantry Fig Spread

DIRECTIONS

  1. Preheat your oven to 350 degrees.
  2. Mix dry cookie ingredients in a food processor, making sure that they are well blended.
  3. Add softened butter, honey, juice from ½ an orange and orange zest to the dry ingredients; pulse to mix.
  4. Add egg yolks, and pulse several times, watching the consistency. The dough should be fairly consistent and smooth; don't overmix.
  5. Remove dough from the processor and spread it out into a round flat on a plate. It will be slightly sticky.
  6. Cover the dough and refrigerate for 1 hour.
  7. While the dough is refrigerating, chop up figs.
  8. Add figs to clean food processor and add Cook's fig spread, juice from ½ an orange, and orange zest.
  9. Puree fig mixture, and refrigerate until the cookie dough is done refrigerating.
  10. On a floured surface, roll out cookie dough to approximately 1 inch thickness. We found it helpful to divide the batch in half and roll the dough out on a piece of parchment paper for easy transfer to your baking sheet.
  11. Square off the dough by cutting away any rounded edges. Save the leftover dough to re-roll out if you have a fair amount left.
  12. Cut the squared-off dough into rectangles, approximately 5 inches wide by 10 inches long.
  13. Add fig mixture to a piping bag, and using a fairly large tip (the mixture will be thick!), pipe about 1 inch of fig mixture all the way down the center of your cookie dough rectangles. You?ll be folding the sides of the dough over the fig mix, so adjust as necessary to make sure that there is plenty of figgy goodness on the inside while still being able to meet the cookie dough sides in the middle.
  14. Fold each side of the dough over the fig mixture, so that the dough touches in the middle top portion of your cookies.
  15. Using your finger, lightly rub the dough so that it seals, and fold the ends over to seal in the fig mix.
  16. Transfer cookies to a baking sheet lined with parchment paper (or transfer the whole thing if you rolled it out on the parchment) and bake for 15 minutes.
  17. Once cookies are lightly golden in color, remove the baking sheet from the oven.
  18. Transfer cookies (still on the parchment paper) to rest on the counter for 10 minutes.
  19. Cut the ends off the cookies to create square edges, and cut cookies into 1 - 1½ inch squares.
  20. If you like your cookies on the crunchy side, you're done! If you'd prefer them more cake-like, like store-bought fig newtons, seal the cookies in an airtight container overnight. Then enjoy!

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