Fig Newtons(ish)


For the fillings

  • 500 g. (18 oz. or 10 large) fresh figs
  • 250 g. (9 oz. or 1 1/4 cups) sugar
  • 1 lemon (juice and zest)
  • 1 tsp. Vanilla extract.

For the cookie

  • 2 1/4 c all-purpose flour
  • 1 1/4 sticks butter
  • 1/3 cups + 1 T sugar
  • 1 t baking powder
  • 1/4 t salt
  • 1/2 t cinnamon
  • 1 t Vanilla
  • 2 T maple syrup
  • 1 T milk
  • 3 large egg yolks


For the filling

  1. Cut figs into eights
  2. Combine all ingredients into a pot.  Cook until reduced by half, stirring constantly to prevent scorching.

For the cookie

  1. Whisk together the flour, salt, cinnamon, and baking powder to combine.
  2. Combine the butter and sugar and beat until fluffy.
  3. Add maple syrup, milk, and vanilla and mix until combined.
  4. Add the egg yolks one at a time alternating with a third of the flour mixture.
  5. Bring the dough together and flatten into a disc. Wrap in plastic and refrigerate for an hour.

Assembling the cookies

  1. Preheat the oven to 350°F.
  2. Cut the dough into 4 equal parts. Using one piece, lightly knead the dough to make it pliable.
  3. Roll out the dough into a square of wax paper. (roughly 10″ x10″)
  4. Trim the edges so the square is even, then cut square in.
  5. Add a finger thick strip of jam along the center of one of the halves.
  6. Fold one third of the dough over the preserves. Fold the remaining one third of the dough over that making a log. Transfer the log onto a silpat lined cookie sheet and flatten it out slightly.
  7. Repeat this process with the remaining dough pieces of dough.
  8. Bake the bars for 20 min or until slightly golden.  Cut the freshly baked bars into 2 in. cookies.
  9. Allow the cookies to rest overnight.


Yummy but way too much trouble.  These took two days to make and the cookie dough is fragile and temperamental.

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