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Homemade Fig Newton Cookies

LizaLeigh
Cakey and soft, with a sweet nutty filling. The perfect tea time cookie.
Prep Time 20 mins
Dough Resting Time 2 hrs
Total Time 2 hrs 40 mins
Course Baked Goods, Cookies
Cuisine American

Equipment

  • Rolling Pin
  • Hand Mixer
  • Board Scraper
  • Food Processor

Ingredients
  

Dough

  • 150 g Butter soft
  • 1/2 cup Brown Sugar
  • 2 Egg Yolks
  • 1 Egg
  • 2 tsp Orange Zest
  • 2 Tbsp Maple Syrup
  • 2 1/2 cups Flour
  • 1/4 tsp Salt
  • 1/2 tsp Cinnamon
  • 3/4 tsp Baking Powder

Filling

  • 2 1/2 cups Dry Figs
  • 1 Pear
  • 1/2 cup Walnuts Toasted
  • 1/2 cup Orange Juice
  • 1/2 tsp Orange Zest
  • 1/4 tsp Salt

Instructions
 

Prepare the Dough

  • In a large bowl, cream together the butter and sugar until pale and fluffy. Add the yolks and egg one at a time, blending well after each addition.
  • Add the maple syrup and orange zest, stir to combine.
  • Sift in the flour, salt, cinnamon, and baking powder. Mix with a hand mixer slowly to begin with. Then after a few seconds, switch to using your hands to knead the dough into a smooth ball. If it's too sticky, add a bit of flour.
  • Shape the dough into a disc, wrap with plastic, and chill in the fridge for at least 2 hours.

Prepare the Filling

  • Combine all the filling ingredients in a food processor and blend until smooth, and the texture of thick buttercream icing. If the consistency is too thick add water 1 tbsp at a time. If it's too thin, more walnuts or figs can be added to thicken it. Set aside until ready to use.

Assembly

  • Heat the oven to 375F. Remove the chilled dough from the fridge.
  • Knead the chilled dough on a lightly floured surface just to get it malleable. Don't over work it.
  • Roll out the dough to a 14"x10.5" rectangle. Cut the dough into 3 even strips of 3.5" each.
  • Transfer the filling into a piping bag and cut the end of the bag off, making an opening that's about 1/2" wide. Holding the piping bag almost straight down on top of the dough, pipe a strip along the center of each section. The strip should be about an inch wide and have quite a flat top.
    Fold either side of each strip up and over the filling to seal it in.
  • Transfer each tube of filling, seem side down, onto a lined baking sheet.
  • Bake for 18-20 minutes, until the strips are puffed and just starting to turn golden. Remove from the oven, and cool on the tray for a minute or two. Then using a board scraper, cut the strips into 2 inch chunks. Transfer the chunks, while still warm, into a container lined with a tea towel, or paper towel. Allow to cool in the closed container, to maintain softness and a cakey texture.
    Store in the container, on the counter for 5-7 days or in the fridge for 2 weeks.
Keyword baking, cookies, Fig Newtons, Figs