Homemade Fig Newtons

20 mins
Serves 1
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Directions

  1. 1Add dried figs, bourbon, lemon juice, cinnamon, and lemon zest to a saucepan and cook until softened.
  2. 2Add dried figs, bourbon, lemon juice, cinnamon, and lemon zest to a saucepan and cook until softened.
  3. 3Add dried figs, bourbon, lemon juice, cinnamon, and lemon zest to a saucepan and cook until softened.
  4. 4Transfer the fig mixture to a food processor and pulse until smooth to create the filling.
  5. 5Transfer the fig mixture to a food processor and pulse until smooth to create the filling.
  6. 6Transfer the fig mixture to a food processor and pulse until smooth to create the filling.
  7. 7In a food processor, combine all-purpose flour, whole wheat flour, brown sugar, baking powder, and salt. Pulse to combine.
  8. 8In a food processor, combine all-purpose flour, whole wheat flour, brown sugar, baking powder, and salt. Pulse to combine.
  9. 9In a food processor, combine all-purpose flour, whole wheat flour, brown sugar, baking powder, and salt. Pulse to combine.
  10. 10Add cold butter to the flour mixture and pulse until a coarse meal forms.
  11. 11Add cold butter to the flour mixture and pulse until a coarse meal forms.
  12. 12Add cold butter to the flour mixture and pulse until a coarse meal forms.
  13. 13Add egg, vanilla extract, and milk to the food processor and pulse until a dough forms.
  14. 14Add egg, vanilla extract, and milk to the food processor and pulse until a dough forms.
  15. 15Add egg, vanilla extract, and milk to the food processor and pulse until a dough forms.
  16. 16Chill the dough.
  17. 17Chill the dough.
  18. 18Chill the dough.
  19. 19Divide the chilled dough into four equal pieces.
  20. 20Divide the chilled dough into four equal pieces.
  21. 21Divide the chilled dough into four equal pieces.
  22. 22Roll each piece of dough into a long rectangle.
  23. 23Roll each piece of dough into a long rectangle.
  24. 24Roll each piece of dough into a long rectangle.
  25. 25Pipe two strips of the fig filling down the center of each rolled dough rectangle.
  26. 26Pipe two strips of the fig filling down the center of each rolled dough rectangle.
  27. 27Pipe two strips of the fig filling down the center of each rolled dough rectangle.
  28. 28Fold both sides of the dough over the filling and pinch the seams to seal.
  29. 29Fold both sides of the dough over the filling and pinch the seams to seal.
  30. 30Fold both sides of the dough over the filling and pinch the seams to seal.
  31. 31Carefully flip the filled dough over.
  32. 32Carefully flip the filled dough over.
  33. 33Carefully flip the filled dough over.
  34. 34Gently flatten the dough with a rolling pin.
  35. 35Gently flatten the dough with a rolling pin.
  36. 36Gently flatten the dough with a rolling pin.
  37. 37Bake at 350 degrees Fahrenheit for approximately 20 minutes.
  38. 38Bake at 350 degrees Fahrenheit for approximately 20 minutes.
  39. 39Bake at 350 degrees Fahrenheit for approximately 20 minutes.
  40. 40Slice the baked Fig Newtons.
  41. 41Slice the baked Fig Newtons.
  42. 42Slice the baked Fig Newtons.
  43. 43Store at room temperature.
  44. 44Store at room temperature.
  45. 45Store at room temperature.

Ingredients

  • dried figs
  • dried figs
  • dried figs
  • bourbon
  • bourbon
  • bourbon
  • lemon juice
  • lemon juice
  • lemon juice
  • cinnamon
  • cinnamon
  • cinnamon
  • lemon zest
  • lemon zest
  • lemon zest
  • all-purpose flour
  • all-purpose flour
  • all-purpose flour
  • whole wheat flour
  • whole wheat flour
  • whole wheat flour
  • brown sugar
  • brown sugar
  • brown sugar
  • baking powder
  • baking powder
  • baking powder
  • salt
  • salt
  • salt
  • cold butter
  • cold butter
  • cold butter
  • egg
  • egg
  • egg
  • vanilla extract
  • vanilla extract
  • vanilla extract
  • milk
  • milk
  • milk

Equipment

saucepanfood processorrolling pinpiping bagbaking sheet

Tips

  • The trickiest part of this recipe is shaping the Fig Newtons.