Sugar Cookie Bars with Cream Cheese Frosting Recipe
Homemade Fig Newtons are a delightful twist on the classic fig-filled cookie, combining a rich, buttery cookie dough with a smooth and flavorful fig filling made from dried figs, citrus, and a hint of warm spices. These nostalgic treats are perfect for enjoying with tea or as a sweet snack, offering a perfect balance of natural sweetness and tender texture.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 5 minutes
- Yield: About 24 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Ingredients
Fig Filling
- 14 oz dry figs, sliced, stem removed (about 400 grams) or 2-3 cups thick fig jam (without pectin)
- 1/4 cup Grand Marnier, Orange Liqueur, Dark Rum, or water/orange juice (60 ml)
- 1/4 cup water (60 ml)
- 2 tbsp brown sugar (25 grams)
- Juice and zest of 1 lemon or small orange
Cookie Dough
- 1/2 cup room temperature unsalted butter (113 grams)
- 1/4 cup granulated sugar (50 grams)
- 1/4 cup packed brown sugar (53 grams)
- 2 egg yolks
- 1 tsp vanilla extract
- 1 3/4 cup all-purpose flour (250 grams)
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cardamom or cinnamon (optional)
Instructions
- Prepare the Fig Filling: In a pot, combine sliced dry figs, orange liqueur or rum or orange juice, water, brown sugar, citrus juice, and zest. Cover with a lid and bring to a boil. Reduce heat to a simmer and cook for 20 minutes, or until the figs are very soft and most liquid is absorbed. Add extra water by 2 tablespoons if needed to soften figs. Once cooked, process figs in a food processor until smooth. Cool completely and fill a piping bag. Filling can be made up to a week ahead and refrigerated.
- Make the Cookie Dough: Sift together flour, baking soda, salt, and optional cardamom or cinnamon, then set aside. Beat the room temperature butter with brown sugar and granulated sugar until smooth, about 5 minutes. Add egg yolks, then vanilla extract, mixing until fully combined. Gradually add the flour mixture on low speed until dough comes together. Shape dough into a disk, wrap in plastic wrap, and chill for 30 minutes.
- Roll and Fill the Dough: Divide dough into 6 portions. On a plastic wrap-lined surface, take one portion and form into a log. Cover with another piece of plastic wrap and roll out into a rectangle about 4 inches wide and 10 inches long. Trim edges for uniform shape. Pipe fig filling down the center of the dough rectangle. Carefully fold one side of the dough over the filling and press gently to flatten. Fold the other side over, sealing the filling inside. Unwrap and gently roll the log so the seam is on the bottom. Cut the log into 1.5 to 2 inch pieces. Optionally, bake entire logs for 15-17 minutes before slicing.
- Bake the Fig Newtons: Preheat oven to 350°F (180°C). Place the cut cookies onto parchment paper or silicone baking mat-lined baking sheet. Bake for 10-13 minutes until bottoms are lightly golden. Cool on the pan for 5 minutes, then transfer to a rack to cool completely. Store in an airtight container or freeze. Note that cookies soften over time.
Notes
- Filling can be prepared up to a week in advance and refrigerated in an airtight container.
- If figs seem too dry while cooking, add water gradually to ensure they soften properly.
- Optional spices such as cardamom or cinnamon enhance the filling’s flavor for a warm, aromatic touch.
- You can bake the fig newton logs whole before slicing, for a different texture and ease of handling.
- Cookies will soften further when stored; they are best enjoyed within a few days or frozen for longer storage.
