Homemade Fig Newtons
Prep Time: 10 minutes Cook Time: 40 minutes Bake Time: 40 minutes
Total Time: 1 hour 30 minutes
- 1 jar Brinkley Preserves 'fig conserve'
- 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)
- 1 1/2 cups brown sugar
- 1 tablespoon orange zest
- 2 eggs
- 4 teaspoons vanilla
- Preheat the oven to 350f/175c. Butter a 9 X 13 baking dish, then line with parchment paper or foil then butter the parchment or foil. Use plenty of butter.
- In a medium sized bowl whisk together the flours, baking powder, and salt.
- 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.
- Gradually incorporate the flour mixture with the mixer on low. The dough will be sticky.
- 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.
- Press the remaining dough into the prepared baking dish and bake for about 20 minutes. It will be pretty and golden brown.
- Spread the fig conserve across the baked crust and then get the top crust out of the freezer.
- 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.
- Bake for another 20-25 minutes. Watch it closely! The top will turn a nice golden color.
- Let the whole thing cool completely in the pan, on a wire rack if you have one. Once cooled, lift the parchment (or foil) out of the pan and slice into squares.