Step by step

Method

5 steps

1. 1

   I nixed the warm spices (1 teaspoon orange zest, 1/4 teaspoon ground cinnamon) in the cookie dough that are a nod to the real originals; my fig newton experience began in the package, and I longed for this spice-free effect. (But couldn’t resist a little orange zest in the filling, as it’s so good here .) I used apple juice where orange juice was called for, but again, this is just my preference. The original recipe calls for 3 egg yolks in the dough, and no whole eggs. I found that I could use 1 whole egg in place of 2 of the 3 yolks without compromising the dough at all, and my recipe above reflects this.

2. 2

   I made them both in a stand mixer and a food processor; I preferred the food processor for the dough, but of course I always do . I found you could skip softening the butter, regardless of method, but you need to really and truly beat it until it is fluffy, which will take a minute or two longer.

3. 3

   The first time I made them, I rolled them out, as directed, on a floured counter, but I found it easier (and less sticking- and crack-prone) the second time, when I rolled out between two sheets of parchment paper without flour. The resulting cookies are much more smooth, and bent more easily over the filling without cracking.

4. 4

   Psst, Trader Joe’s sells these figs in exactly a 12-ounce container.

5. 5

   To get the cake-like effect of the original, once cool, place the cookies in an airtight container. If they seem too soft after a day or so, you might find you need to do a little lid on and lid off time to keep yours tender but not crumbly. It will be absolutely worth it.