Homemade Fig Newtons Cookies

My husband loves Fig Newtons so much, that I planted 2 fig bushes just so that we could make them ourselves. This is the recipe that we use:

Photo bypintrest

Fig Filling

• 12-14 oz (2 1/2 cups) fresh Black Mission figs, sliced, stems removed
• 1/4 cup Grand Marnier, Orange Liqueur, Vanilla Dark Rum, or orange juice
• 1/3 cup applesauce (sweetened or unsweetened)
• 1/4-1/2 cup brown sugar, to taste
• Zest from one orange

Cookie Dough

• 2 1/4 cups all-purpose flour, plus more for dusting
• 1 1/4 sticks unsalted butter, soft but cool, about 65°F
• 1/2 cup light brown sugar, gently packed
• 1/2 plus 1/8 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 2 Tbl honey
• 1 tsp vanilla Extract
• 1 Tbl freshly squeezed orange juice
• 3 large egg yolks, straight from the fridge

Make The Fig Filling:

In a food processor, combine the sliced dry figs, orange liqueur or juice, applesauce, along with the zest and juice of one orange. Pulse the mixture until it's roughly chopped, then continue processing until you achieve a thick, smooth paste. Taste the mixture and, if necessary, add brown sugar to sweeten it to your liking. (If your applesauce is sweetened, you may not need extra sugar.) Once the paste is smooth and well-blended, transfer it to a sturdy piping bag fitted with a 1/2" plain tip. The mixture can be set aside for up to 24 hours before use.

To Make the Cookie Dough:

In the bowl of a stand mixer with a paddle attachment, combine butter, brown sugar, baking soda, salt, cinnamon, honey, and orange zest. Start by mixing on low speed to incorporate the ingredients, then increase to medium and beat until the mixture becomes light and fluffy, about 5 minutes. Add the orange juice, followed by the egg yolks one at a time, continuing to beat until the mixture is smooth. Lower the speed and gradually add the flour, mixing until fully combined. Gently knead the dough along the sides of the bowl to form a smooth ball. Flatten it into a disc, wrap it in plastic wrap, and refrigerate until firm but still pliable, about 1 hour.

Fig Newton Assembly:

Knead the chilled dough on a clean work surface until it becomes smooth and pliable. Lightly dust the surface with flour and roll the dough into an 8-inch square. Sprinkle a little more flour on both sides, then continue rolling it out to a 15-inch square. Use an offset spatula to loosen the dough from the surface, brushing off any excess flour as you go. Cut the dough into four 3 1/4-inch wide strips.

Next, hold your piping bag at a 90-degree angle just above the dough, so that the filling flattens as you pipe. Pipe a 1-inch wide strip of filling down the center of each strip of dough. Fold the long side of the dough over the filling, brush away any extra flour, and roll each strip so that the seam is on the bottom. Gently flatten each strip with your fingertips, then place them seam-side down onto a parchment-lined baking sheet (all four bars should fit on one sheet).

To Bake:

Adjust your oven rack to the middle position and preheat it to 350°F. Once to temperature, bake the bars until they are puffed and firm, with no significant browning (about 18 minutes). While they’re still hot, use a bench scraper to cut them into 2-inch pieces. Transfer the cut cookies to an airtight container, layering paper towels between each layer and on top. This will help steam the cookies, allowing them to reabsorb moisture and develop a soft, cakey texture. Let the cookies "mature" for at least 6 hours before serving. Store them at room temperature for up to 1 week, or refrigerate for up to a month.

*Notes:

Do not use silicone mats for this recipe. It will allow for too much cookie spread.

Filling can be prepared up to 2 weeks ahead and stored in the fridge in an airtight container.

The dough can be kept in the fridge for up to a week; if needed, let it soften at room temperature for about 30 minutes before using.