For classic cookie recipes to satisfy comfort food cravings, or adapt to your diet’s content, it helps to have a comprehensive guide like The Cookiepedia: Mixing, Baking, and Reinventing the Classics.
This recipe tastes startling close to the store-bought Nabisco Newton variety, but it doesn’t take many ingredients to throw together a batch at home. That way you can control the sugar content, swap whole-wheat pastry flour for all-purpose, or add extra orange zest to suit your tastes. You can also get creative with the fillings by trying other dried fruit, such as apricots or cranberries.
1/2 cup unsalted butter, room temp.
1 cup light brown sugar
3/4 tsp. vanilla extract
1 tsp. orange zest
2 cups plus 2 Tbsp. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 cups dried figs, chopped
1/4 cup granulated sugar
1. Cream the butter and sugar on medium speed for several minutes until light and fluffy. Add the egg, vanilla, and orange zest, mixing until combined.
2. Sift the flour, baking soda, and salt into a bowl. Add it gradually to the butter mixture, and beat until just combined. Turn out the dough onto a piece of plastic wrap. Flatten it into a disk, wrap it tightly in plastic wrap, and refrigerate for an hour.
3. In the meantime, make the filling. Heat the figs, sugar, and 1 cup of water until the mixture reaches a boil. Then lower the heat and cook until it starts to look jammy. Set it aside to cool.
4. Roll out half the dough on a lightly floured surface into an 8” x 13” rectangle (about 1/8” thick). Transfer the dough to a piece of parchment paper and trim 1 inch off each of the edges to form straight lines.
5. Spread half the figgy filling lengthwise down the middle third of the dough. Fold one-third of the dough over the filling (use the parchment to help guide your fold evenly). Repeat with the other third of the dough, letting it overlap the first folded piece by about 3/4”. Press the layers together gently to seal the seam. Repeat with the second half of the dough and the rest of the filling.
6. Line a cookie sheet with parchment paper, and place both logs onto it, seam-side down and about 4” apart. Chill in the fridge at least 20 minutes.
7. Bake for 20 to 23 minutes, until the logs are golden brown and feel firm. Cool completely on a wire rack before using a serrated knife to cut generous 1 1/2”-wide slices.
Nutrition Facts (Per Serving)
Protein: 3 grams
Carbs: 37 grams
Fat: 6 grams
What You Get to Eat
Picture courtesy of Home Cooking in Montana