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Fresh Fig Newtons

Fresh Fig Newtons are a homemade version of the popular store bought cookies, made with fresh figs and a cookie dough with a hint of orange.



  • 16 fresh figs; washed, dried, and quartered
  • 1/2 cup packed brown sugar
  • 1 tablespoon lemon zest
  • 1/4 teaspoon coarse salt
  • 1 teaspoon vanilla
  • 1 1/2 cups all purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup butter, at room temperature (12 tablespoons)
  • 1 1/2 cups brown sugar
  • 1 tablespoon orange zest
  • 2 eggs
  • 4 teaspoons vanilla


  1. In a medium-sized, saucepan, make the filling. Bring the figs, 1/2 cup brown sugar, lemon zest, and 1 teaspoon vanilla to a low boil, stirring as needed.
  2. Reduce the heat and simmer for 40-50 minutes
  3. Remove the filling from the heat and cool completely.
  4. Preheat the oven to 350. Butter a 9 X 13 baking dish, then line with parchment paper then butter the parchment.
  5. In a medium sized bowl whisk together the flours, baking powder, and salt.
  6. In a large bowl, beat the butter and 1 1/2 cups brown sugar until it’s fluffy. Add the orange zest and eggs. Beat on medium until the dough comes together. Then stir in the vanilla.
  7. Gradually incorporate the flour mixture with the mixer on low. The dough will be sticky.
  8. Butter two “pan-sized” pieces of foil or parchment paper, measure 1 1/2 cups of the dough out, and roll or press the dough in between the pieces. This will be your top crust, so get it into a rectangle-ish shape if you can. Put it in the freezer.
  9. Press the remaining dough into the prepared baking dish and bake for about 20 minutes. It will be pretty and golden brown.
  10. Spread the fig filling across the baked crust and then get the top crust out of the freezer.
  11. Gently peel the foil or paper away from the frozen cookie crust and then place it over the top of the fig filling. Pat any stray crust pieces into place.
  12. Bake for another 20-25 minutes.
  13. Once cooled, lift the parchment (or foil) out of the pan and slice into squares.


The fig filling can be made ahead stored in the refrigerator for up to 3 days.

Recipe tested and shared by Bread Pandémico, a Raleigh-based micro bakery. Original recipe by Sugar Dish Me