FIG NEWTONS INGREDIENTS RECIPES

Name: Fig Newtons (Homemade)
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Yield: 1 dozen, 12 serving(s)
Ingredients: 1 lb dried figs or 2 lbs fresh figs; 1 cup sugar; 1 cup water (1 c. for dried figs, 1/2 c. for fresh); 1/2 cup butter, room temp; 1 cup sugar; 1 large egg; 1 tablespoon cream or 1 tablespoon milk; 1/2 teaspoon vanilla; 1/2 teaspoon salt; 1 teaspoon baking powder; 1 3/4 cups flour

FIG NEWTONS (HOMEMADE) RECIPE - FOOD.COM

Fig Newtons (Homemade) Recipe - Food.com image

Make and share this Fig Newtons (Homemade) recipe from Food.com.

Total Time 2 hours

Prep Time 1 hours 30 minutes

Cook Time 30 minutes

Yield 1 dozen, 12 serving(s)

Number Of Ingredients 11

Ingredients

1 lb dried figs or 2 lbs fresh figs
1 cup sugar
1 cup water (1 c. for dried figs, 1/2 c. for fresh)
1/2 cup butter, room temp
1 cup sugar
1 large egg
1 tablespoon cream or 1 tablespoon milk
1/2 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon baking powder
1 3/4 cups flour

Steps:

Dice figs, soak in water 1 hour.
Add sugar & cook on medium heat until of thin jam consistency.
Beat sugar, butter, egg, milk & vanilla until well blended.
Add dry ingredients.
Mix well and refrigerate for 1 hour.
Place 1/2 on well floured dough cloth; knead about 6 times.
Roll out to 1/4" thick. Line 13 x 9" glass baking dish; cover with figs.
Roll remaining dough, cover figs. Cook at 350° for 30 minutes.
Let cool and cut into squares. Depending on the size you cut you can get a couple dozen cookies.

Nutrition Facts : Calories 315.2, FatContent 8.8, SaturatedFatContent 5.3, CholesterolContent 37.2, SodiumContent 204, CarbohydrateContent 58.1, FiberContent 2.1, SugarContent 41.4, ProteinContent 3.1

FIG NEWTONS RECIPE (COPYCAT) - RECIPES.NET

Fig Newtons Recipe (Copycat) - Recipes.net image

This fig newtons recipe tastes just like the store-bought version with its sweet and fruity fig taste enveloped within a soft, thick cookie.

Provided by Andrea

Total Time 1 hours 43 minutes

Prep Time 30 minutes

Cook Time 13 minutes

Yield 30

Number Of Ingredients 13

Ingredients

1 lb dried figs
1 cup apple juice
¼ tsp salt
2 tsp fresh lemon juice
½ cup softened at room temperature unsalted butter
¾ cup light brown sugar
2 pcs egg yolks
1 tbsp cream or milk
½ tsp vanilla
½ tsp salt
1 tsp baking powder
1¼ cups all-purpose flour
½ cup whole wheat flour

Steps:

Dice the figs and soak them in apple juice, salt, and lemon juice mixture for 1 hour.
Cook the ingredients in a pot on medium heat until a thin, jam-like consistency is achieved. Set aside to cool, then transfer to a pastry bag.
In a mixing bowl, cream together butter and light brown sugar until fluffy. Then, beat in the egg, milk/cream, and vanilla. You may do this on a stand mixer, food processor, or by hand.
Add the dry ingredients and mix well until fully incorporated. Form it into a dough ball and wrap using plastic wrap. Place in the fridge for 1 hour to set.
Take the dough out of the fridge and divide it into 6 portions.
Form each portion into a log. In between two sheets of parchment paper, use a rolling pin and flatten to ? inch rectangles, about 10 inches long and 4 inches wide. Cut off excess dough to achieve these dimensions.
Pipe a straight line of fig filling in the middle of the rectangular dough sheet. Using the parchment paper as leverage, lift one side of the dough to cover the filling. Gently flatten the dough, and do the same on the other side until the fig filling is fully covered. The end result should be a flattened rectangular log. Repeat until all six dough portions are used up. You might need to refrigerate the other pieces of dough while doing this.
Cut the cookie logs into 2-inch squares and lay them on a parchment paper-lined baking sheet.
Bake the fig newtons in a preheated oven at 350 degrees F in the middle rack for 10 to 10 minutes or until the bottom crust is golden brown.
Let the fig cookies rest for 5 minutes. After that, transfer them to a cooling rack to cool completely.
Store the cookies in an airtight container lined with a paper towel at the bottom and on top.

Nutrition Facts : Calories 116.00kcal, CarbohydrateContent 22.00g, CholesterolContent 9.00mg, FatContent 3.00g, FiberContent 2.00g, ProteinContent 1.00g, SaturatedFatContent 2.00g, ServingSize 30.00pieces, SodiumContent 79.00mg, SugarContent 13.00g, TransFatContent 1.00g

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