After making my fig, prosciutto, and arugula pizza last week, I had a lot of fresh figs to use up. Seeing all those fresh figs made me think about good ol’ Fig Newtons. I have not had one in forevvvverrr. This had to be fixed!
I kind of want to call these lazy Fig Newtons since I didn’t roll the dough and wrap it up around the figs like Fig Newtons. I just stuck it in between, but whatevs, it’s still pretty much the same thing! But, hey, I did make my own fig preserve so that counts for something, right?! Fig Newtons were a favorite cookie of mine growing up. I used to love eating them with a big glass of milk.
I might consider making a little more of the fig mixture next time as I felt there was a lot of cookie and not quite enough fig, so if you prefer it that way as well, you might want to prepare a little extra fig preserve or not use all of the cookie dough. These are tasty either way though and are perfect to make for the fall and the holidays!
For the fig filling:
- 2 lbs. fresh figs (or 1 lb. dried)
- 1/3 cup granulated sugar
- 1/2 cup water
- 1/2 tbs. fresh lemon juice
For the cookie dough:
- 6 tablespoons unsalted butter, softened
- 1/2 cup light brown sugar
- 1 egg, at room temperature
- 2 tsp. vanilla extract
- 1/2 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- Preheat oven to 350 degrees F. Prepare an 8×8 baking dish by covering it in aluminum foil and spray with non-stick cooking spray.
- Slice each fig in half and scoop out the seeds and pulp into a bowl. Discard the skins.
- Add the scooped fig, sugar, water, and lemon juice into a medium saucepan. Heat on medium heat. Mash the figs with a potato masher. Cook until the water dissolves and the figs reach a jam-like consistency. Set aside.
- Beat together the butter and brown sugar in a mixing bowl until creamy. Beat in the egg and vanilla extract.
- In a separate bowl, mix together the flours, baking powder, and the salt. Gradually add the dry mixture into the wet mixture until well-combined.
- Take about 3/4 cup of the dough and set aside. Place the rest of the dough into the prepared baking dish. Spread the dough evenly into the dish. Bake for about 15-20 minutes or until lightly browned.
- While the bottom layer is baking, roll out the 3/4 cup of the dough between two pieces of wax paper sprayed with non-stick spray into an 8×8 square. Place the dough into the freezer for about 15 minutes until firm.
- Once the bottom layer is done baking, spread the fig mixture evenly. Remove the top layer from the freezer, pull away the wax paper and place the dough on top of the fig mixture. Bake for another 25 minutes or until the top layer is golden brown. Let cool for at least 2 hours and then slice into squares.
Adapted from Brown Eyed BakerAll images and text ©