Ingredients (~2 dozen cookies)
For the Fig Filling:
- 1 cup dried Mission figs, stems removed
- 2 tbsp unsweetened applesauce
- 2 tsp fresh orange juice
- 1 tsp water, as needed
For the Pastry Dough:
- 1/4 cup (4 tbsp) unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1/4 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/8 tsp kosher salt
Make the Fig Filling
Remove the hard stems from the dried figs. If your figs feel very dry, soak them in hot water for ~15 minutes, then drain well before using.
In a food processor, combine the stemmed figs, applesauce, and orange juice.
Pulse the mixture until it’s finely chopped, scraping down the sides of the bowl as you go.
Continue processing until a thick, smooth paste forms. If the paste is too stiff to pipe, add water, 1/2 teaspoon at a time, until it’s a spreadable consistency.
Transfer the filling to a piping bag with a 1/2-inch round tip and set it aside.
Make the Pastry Dough
In the bowl of a stand mixer, beat the softened butter with both sugars on medium speed for 2-3 minutes, until light and fluffy.
Beat in the egg and vanilla extract until just combined.
On low speed, add the flour and salt, and mix until a soft dough forms.
The dough will be slightly sticky; this is normal.
Form the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour.
Assemble the Fig Newtons
Preheat your oven to 350°F and line a baking sheet with parchment paper.
Place the chilled disk of dough on a well-floured surface. Roll it out into a rectangle about 14×9 inches.
Use a pizza cutter or knife to trim the edges for a clean rectangle.
Cut the dough lengthwise into three even strips, each roughly 14×3 inches.
Pipe a 1-inch wide line of fig filling down the center of each dough strip.
Fold one long side of the dough over the filling, then fold the other side over, pinching the seam to seal it closed.
Gently roll the filled log so the seam is on the bottom and press down lightly to flatten it.
Repeat for the remaining two strips.
Bake and Cut the Cookies
Place the three filled logs on your prepared baking sheet, leaving a few inches between them.
Bake for 15-17 minutes, until the dough is set and just beginning to turn a light golden color at the edges.
Let the logs cool on the baking sheet for about 5 minutes. While they are still warm, use a bench scraper or a sharp knife to cut each log into 1 1/2-inch cookies.
For the softest, most cake-like texture, immediately place the warm cookies in an airtight container, layered with paper towels. The steam will soften them. For a firmer cookie, allow them to cool completely on a wire rack before storing.
Homemade Fig Newtons
Ingredients
For the Fig Filling:
- 1 cup dried Mission figs stems removed
- 2 tbsp unsweetened applesauce
- 2 tsp fresh orange juice
- 1 tsp water as needed
For the Pastry Dough:
- 1/4 cup unsalted butter 4 tbsp, softened
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1/4 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/8 tsp kosher salt
Instructions
- Process figs, applesauce, and orange juice until smooth paste forms. Add water if needed for piping consistency. Transfer to piping bag.
- Beat butter and sugars until fluffy, 2-3 minutes. Beat in egg and vanilla.
- Mix in flour and salt until soft dough forms. Shape into disk, wrap, refrigerate 1 hour.
- Preheat oven to 350°F. Line baking sheet with parchment.
- Roll dough to 14×9-inch rectangle. Cut into three 14×3-inch strips.
- Pipe fig filling down center of each strip. Fold sides over filling, seal seams.
- Roll logs seam-side down, flatten slightly. Place on baking sheet.
- Bake 15-17 minutes until edges are light golden.
- Cool 5 minutes. Cut logs into 1½-inch cookies while warm.
