HOMEMADE FIG NEWTON COOKIES
These Homemade Fig Newton Cookies are not only delicious but also paleo, gluten free, grain free, and refined sugar free. They are very similar to the store bought Fig Newtons and completely yummy!
Provided by Lise Sullivan Ode
Categories Dessert
Time 32m
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F. Line a half sheet pan with raised edges (13" x 18") with parchment paper or nonstick silicone mat. Set aside.
- Remove stems from figs and cut into quarters. Place in a medium bowl and cover with boiling water. Let them soak for about 5 minutes. Drain liquid and set aside.
Nutrition Facts : Calories 159 kcal, Carbohydrate 24 g, Protein 3 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 19 mg, Sodium 85 mg, Fiber 3 g, Sugar 13 g, UnsaturatedFat 2 g, ServingSize 1 serving
FIG NEWTON-ISH COOKIES
This is a dark, not very sweet, fig-filled cookie, basically a homemade fig newton. The crust gets a toasty flavor from whole wheat flour and walnuts, while the fig filling really lets the dark flavor of the fruit come through. These are definitely better the next day, as the cookies soften and the flavors get a chance to meld together.
Provided by Kim
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 14h35m
Yield 18
Number Of Ingredients 20
Steps:
- Combine whole wheat flour, ground walnuts, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
- Beat butter, brown sugar, and honey together in a large bowl until light and fluffy. Add egg, orange zest, and vanilla extract; beat until thoroughly combined. Add flour mixture in 3 batches, mixing until just combined and dough is very soft and sticky.
- Wrap dough in plastic wrap. Pat into a disk and refrigerate, 4 hours to overnight.
- Place figs, water, honey, orange juice, vanilla extract, orange zest, and nutmeg in a medium saucepan. Bring filling mixture to a simmer over medium heat, stirring occasionally. Cook until figs are softened and fall apart easily when pressed with a spoon, about 15 minutes. Remove from heat and cool for 10 minutes.
- Place filling mixture into a blender or food processor and puree until smooth. Pour puree into a glass container and let cool completely until filling has a spreadable consistency. Refrigerate until ready to use.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place a piece of parchment paper on a work surface and generously flour the paper and a rolling pin. Roll out the chilled cookie dough into a 10x14-inch rectangle about 1/4 inch thick. Continue to flour the parchment and rolling pin as necessary. Divide dough into 4 strips about 3 1/2 inches wide by 10 inches long.
- Divide the fig filling among the strips of dough. Spread filling lengthwise down the center of each piece, leaving about 1/2 inch of space on the sides. Gently pull one side of the dough halfway over the filling. Repeat with the opposite side and pinch to seal in the filling to form a cookie log about 1 inch wide and 10 inches long.
- Gently roll the log over so it's seam-side down. Brush off any excess flour and gently press the top of the roll to flatten slightly. Repeat this process with the other dough strips.
- Brush off any excess flour from the top of, and in between, the cookie logs. Gently lift the parchment paper, with the cookies still on it, onto a baking sheet. Arrange logs about 1 inch apart on the baking sheet.
- Bake in the preheated oven until cookies just begin to brown and feel slightly crispy to the touch, 20 to 25 minutes. Let cookies cool for 5 minutes. Use a serrated knife to slice each log into 8 pieces about 1 1/4 inch long and 1 inch wide. Let cookies cool completely, at least 40 minutes.
- Store cooled cookies in an airtight container until softened, 8 hours to overnight.
Nutrition Facts : Calories 118.7 calories, Carbohydrate 19.5 g, Cholesterol 17.1 mg, Fat 4.5 g, Fiber 2.2 g, Protein 1.8 g, SaturatedFat 1.9 g, Sodium 100.3 mg, Sugar 14.1 g
FIG NEWTONS (HOMEMADE)
Make and share this Fig Newtons (Homemade) recipe from Food.com.
Provided by Spyder-man
Categories Dessert
Time 2h
Yield 1 dozen, 12 serving(s)
Number Of Ingredients 11
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, Fat 8.8, SaturatedFat 5.3, Cholesterol 37.2, Sodium 204, Carbohydrate 58.1, Fiber 2.1, Sugar 41.4, Protein 3.1
FIG NEWTONS COOKIES
These cookies are better than the commercial ones; they are freshly made and have no preservatives... bonus! VIDEO https://youtu.be/qGRPCUYzzKA
Provided by CLUBFOODY
Categories Dessert
Time 1h10m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- In a medium saucepan over medium heat, add figs, water and orange juice. Bring to a simmer and cook for about 30 minutes or until figs are tender and the liquid is almost evaporated.
- Transfer the fig mixture to the bowl of a food processor and blend to a paste, stopping to scrape the sides if needed. Transfer the paste to a bowl to cool off.
- Meanwhile, combine flour, baking powder and salt in a big bowl; whisk well.
- In the bowl of a stand mixer, add butter and brown sugar. With the paddle attachment on, process until creamy. Add egg, vanilla and orange zest; process until well mixed, about 30 seconds.
- Add flour mixture and on low speed, process until the dough comes together, about 1 minute. Transfer the dough onto a work surface and form 3 equal balls. Place them in a bowl and transfer to the fridge to chill, at least 15 minutes.
- Preheat oven to 350ºF and line a large baking sheet with parchment paper; set aside.
- When chilled, working in batches, place one ball on a parchment paper and form a small rectangle. Place another parchment paper on top and flatten it out with a rolling pin to about 5-inches wide x 12-inches long and a little less than ¼-inch thick. Scoop 1/3 fig paste in the center of dough and spread it out evenly, leaving some space around the edges.
- Bring one side of the cookie dough over the paste using the parchment paper to help fold it over. Gently peel off the dough from the paper; repeat with the other side. Cut the ends of the log to make it neater and even. Measure the width of the log and cut the same measurement lengthwise so the cookies are square. Place them on the prepared baking sheet, leaving some space in between each cookie.
- Transfer to the preheated oven and bake for 16 to 18 minutes or until golden on the bottom. Remove from the heat and place them on a wire rack to cool. Makes 2 dozen.
Nutrition Facts : Calories 85.1, Fat 3.2, SaturatedFat 1.9, Cholesterol 15.4, Sodium 37.6, Carbohydrate 13.2, Fiber 0.2, Sugar 7.6, Protein 1.1
FIG NEWTON BARS
Make and share this Fig Newton Bars recipe from Food.com.
Provided by Mercy
Categories Bar Cookie
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cream the shortening and 1 cup sugar; add the egg and beat until light and fluffy.
- Mix the milk with the vanilla.
- Sift salt, flour and baking powder together; add alternately with milk to creamed mixture.
- Blend well.
- Roll out to 1/8 inch thickness on lightly floured board (rectangle shape).
- Put figs in saucepan with remaining sugar and 1 cup boiling water.
- Boil 5 minutes; cool.
- Spread the cooked mixture over half the dough; fold over the other half of the dough to cover.
- Cut into rectangular bars.
- Bake in 400°F for 12 to 15 minutes.
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- In a large bowl, cream the butter and sugar until light and fluffy, about 3 minutes. Beat in the egg, vanilla extract, and orange zest.
- In a separate bowl, combine the flour, whole wheat pastry flour, cinnamon, baking soda, and salt. Sift the dry ingredients over the wet, then mix until just combined.
- To make the fig filling, place all ingredients except for the honey into a small saucepan and cook over low heat for 10 minutes, until the liquids have evaporated and the figs begin to plump up. Remove from heat and allow to cool for a few minutes. Then, place all ingredients in a food processor, drizzle in honey, and pulse until a thick paste is formed. Remove paste from food processor, then place in a large ziplock bag.
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