How To make Fig Newtons 2
Dough: 5 tb Unsalted butter
2 tb Sour cream
2/3 c Packed dark brown sugar
2 Eggs; room temp
1 ts Vanilla extract
2 c All-purpose flour
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Ground cinnamon
1/2 ts Salt
Filling: 2 c Dried figs
1 3/4 c Water
1/3 c Sugar
2 ts Lemon rind; grated
1/4 ts Salt
In a large bowl, beat butter and sour cream until light. Gradually add brown. sugar, beating until mixture is very light & thick. Add eggs one at a time; beat in vanilla. Sift together, flour, baking powder., soda, cinnamon and salt. Add to creamed mixture, beating on low speed or by hand. Mix well and turn out on sheet of floured plastic; wrap, then refrigerate for at least 2 hrs. Cut heavy stems off figs. Combine figs and water in heavy saucepan and simmer, covered, for 30 min., or until fruit is soft. Add sugar, lemon rind, and salt and simmer, covered, for 15 min. longer. Press mixture thru food mill and cool. Preheat oven to 350 F. Cover large. baking sheet with parchment or spray with food release. Divide the chilled dough into thirds and refrigerate 2 parts. Roll remaining piece on well floured surface to form rectangle about. 5 x 11". Spread 1 third of fig filling slightly to one side of center, along the length of the dough, leaving 1/2" margin around edges. Mound filling slightly in center along whole length. Moisten edges with water. VERY GENTLY, lift uncovered pastry with spatula and fold over filling. Press 2 halves together to seal. Trim edges and shape roll into a neat, half-cylinder form about. 11" long and 2-2 1/2" wide. Place on prepared baking sheet. Repeat until all filling & dough is used, then bake for 25 min, or until they are slightly browned. Cool rolls somewhat on rack, then trim off the ends and, with a sharp serrated knife, cut each one into slices about 1 1/2" wide. Replace slices on rack. When bars are completely cool, store airtight.
How To make Fig Newtons 2's Videos
Healthy Fig Bars (Gluten-free)
Healthy Fig Bars (Gluten-Free) are full of flavor and nutrition! Soft and deliciously chewy in every bite!
For all the information about this recipe, including swaps and substitution ideas, head to ( or google “Hungry Hobby Healthy Fig Bars”
Fig Newton Wannabes -- The Frugal Chef
FiSUg Newton Wannabes - This is one of my favorite fig recipes on this website -- gooey, sweet and heavenly fig filling enveloped in a soft and delicate cookie. Delightful.
You will need some extra time to make this recipe as the dough needs to chill and the filling needs to simmer for at least an hour and then cool down. Other than that, this is a very easy and exquisite little morsel.
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Makes 36 cookies
FOR THE DOUGH:
1/2 cup (113 grams) very soft unsalted butter
1/2 cup (100 grams) white sugar
1 egg at room temperature
1 tsp. orange zest
1 tsp. vanilla extract
1 1/2 (192 grams) cups of white all-purpose flour
1/4 tsp. salt
FOR THE FILLING:
1 cup dried figs – chopped
1 1/2 cups water
3/4 cups of freshly squeezed orange juice
1 TBS orange zest
1/4 cup white sugar
Cream the butter and sugar in a bowl. Add the egg, orange zest and vanilla extract and mix well.
In a separate bowl, mix the flour and the salt. Add it to the butter mixture and mix it until fully incorporated. This is very soft dough so finish incorporating with your clean hands. Form two disks, wrap in plastic and refrigerate for a minimum of two hours.
Place all of the filling ingredients in a pan and stir until sugar is dissolved. Bring to a boil, lower the heat and allow simmering for about an hour until the mixture thickens and reduces. Stir it occasionally.
Cool the filling down completely and put it in the food processor to make it into a puree.
ASSEMBLE YOUR COOKIES:
Preheat your oven to 350 degrees F (175 C).
Remove the cookie dough from the fridge, a disk at a time, and start rolling it out on a large piece of parchment paper. You can use the inside of a brown grocery bag if you do not have parchment paper.
Lightly flour your rolling pin and roll the dough out to about 18th inch in thickness. Cut it into approximately 4x6 inches (10x15 cms). Make sure to reuse the left over dough for the next rectangle. Ideally you will have 4 rectangles with almost no dough left over.
Spoon 1/4th of the filling in the middle of your rectangle – make an even log about 1 inch high. Carefully pick up the dough and fold it towards the middle covering the figs. Turn your parchment paper and fold the other side. Press down on the seam to seal it.
Pick up the roll very carefully and flip it so it bakes with the seam side down. Transfer the roll onto a baking sheet with the parchment paper. I like to simply cut a strip with the cookie roll on top and transfer it like that. This way I can place two rolls in each baking sheet.
Cut each log into 9 cookies with a sharp knife and separate them a bit. Place the baking sheet in the oven and bake for 15 minutes or until the bottoms are lightly browned.
Remove from oven and cool the cookies in the baking sheet over a cooling rack. Cool down completely and serve. The filling will be hot so be careful not to eat them right out of the oven.
These cookies will last you for about a week in an airtight container. Enjoy!
2 cookies - CALORIES 73.00; FAT 2.79 grs (sat 1.68; mono 0.72; poly 0.16); PROTEIN 0.91 grs ; FIBER 0.18 grs; CARBS 11.43 grs; CHOLESTEROL 11.95 mg; IRON 0.36 mg; SODIUM 19.39 mg; CALCIUM 10.30 mg
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Fig Newtons | Gluten Free | Step by Step
Wanda shows you how to use our canned figs to make a delicious gluten free fig newton. Recipe below:
Fig Newtons -Gluten Free
Fruit Filling
Dehydrate fruit by spreading out mashed figs on a cookie sheet. We use a quart of our canned figs, drained, mashed with no sugar added. If you have fresh, mash and they are ready. Add sugar or honey to taste, if you want. Bake 1 hour at 300 degrees and 30 minutes to an hour at 200 degrees. Keep a check because you do not want it brittle, just rubbery. You can also make fruit leather with a dehydrator. Let cool.
Pastry Crust
1 ½ cups Gluten Free flour ½ teaspoon salt 1 teaspoon baking powder
¼ cup softened butter 1/3 cup sugar 1 beaten egg
3 tablespoons milk (almond) ½ teaspoon vanilla
Mix egg, milk, vanilla together. Mix flour, sugar, butter, together.
Add both mixtures and get consistency of pie crust. With gluten free you will have a different texture. I used my hands to press it all together. Divide into 4 pieces. Gluten free pastry can’t be rolled out like regular crust. I took 2 pieces of wax paper, and rolled them out. Do not get them too thin. Roll them in long strips. Cut about 3 inch strip. Place a piece of fruit leather on one end and roll up pastry. Use about 1 tablespoon of fruit. Any fruit leather will work.
Bake 15 minutes at 350 degrees or until lightly brown. Do not overcook.
Cool and enjoy.
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Please watch: SPRING Into Action
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Figs cookies: a delicious Italian recipe to fall in love with!
They will be gone in seconds!
INGREDIENTS
200g butter
220ml (1 cup) oil
200g (1 cup) sugar
2 tbsp yogurt
1 egg
1 tsp cocoa
10g vanilla sugar
10g baking powder
620g (5 cups) flour (all purpose)
400g dried figs
3 tbsp sugar
2 tbsp butter
235ml (1 cup) water
100g (1 cup) chopped walnuts
1 tsp cinnamon
METHOD
Cut the figs into cubes, put them in a saucepan. Add ingredients. Cook for 20 minutes.
We mix all the ingredients for the dough, except flour. Add flour in portions to get a soft dough.
With the help of cling film, we form cookies with fig-shaped filling.
Put the cookies on a baking sheet with parchment paper. Bake for 35 minutes at 180 ° C / 350 ° F.
Sprinkle it with powdered sugar.
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Homemade Fig Newtons
For the full recipe and to order the ingredients from your local grocer...
A cookie is just a cookie, but...
Try making this classic snack at home!
The fig jam made with dried figs can be used for other delicious snacks. Wrap these up individually for a great on-the-go treat.
Homemade Fig Newtons
Better Than Store-Bought Fig Newtons! These cookies are so much easier to make than you might think and every bite is sweet, soft, extra figgy, and just SO. GOOD.
⇢ Recipe:
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