Fig Newtons Recipes
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.
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- 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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- Whisk all-purpose and whole wheat flours, cardamom (if using), baking powder, and salt in a medium bowl. Using an electric mixer on medium-high speed, beat butter and brown sugar in a large bowl until light and fluffy, 3–4 minutes.
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- This dough will sense your fear, so you have to show it who’s boss. It goes from cold and stiff to room temperature, soft, and hard to manage very quickly.
- Roll out 1 disk of dough on a piece of generously floured parchment or waxed paper to a 10"x4½" rectangle about ⅛" thick. Trim edges to make even.
- Place a rack in center of oven; preheat to 325°. Using a bench scraper or knife, cut filled dough crosswise into 1" lengths. Transfer to a rimmed baking sheet and brush with egg wash.
- Bake bars, rotating sheet halfway through, until golden brown and slightly cracked on top, 14–16 minutes. Let bars cool on sheet 5 minutes, then transfer to a wire rack and let cool completely.
- Do Ahead: Fig Newtons can be made 1 day ahead. Store in an airtight container at room temperature. How would you rate Homemade Fig Newtons? Leave a Review.
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