Don’t get me wrong. There’s nothing wrong with Fig Newtons. They’re pretty darn good. But really …just wait til you taste one of these fig creations.
They’re not chewy. Or super sweet. They are basically the most delicious shortbread style cookies that just happen to be graced with a dollop of fig spread. Oh, and did I mention that they are laced with fragrant fresh rosemary?
This cookie dough is mixed up quickly. Keep in mind that you do need to refrigerate the prepared dough for at least an hour before forming the cookies.
If you choose to add chopped fig to each cookie, take care of that chopping while the dough chills. The chopped fig adds some extra texture. These cookies are very tender and are easy for young toddlers to handle. If you have little ones to consider, it would be best to skip that step since the dried figs tend to be a bit chewy.
You’ll be dividing your dough into 24 cookie balls. If you want to avoid making adjustments as you form the balls, you can enlist the aid of your digital scale. The total weight of the prepared batter is 14 ounces. Each ball should weigh approximately .58 ounce.
The inspiration for this comes from a recipe from an old BHG issue. In the original, they topped each cookie with orange marmalade. That sounds pretty good, too. We just happen to be huge fans of the fig around here. But …hmmm. Might have to try that orange marmalade next time.
Keep an eye on these guys as they cool. If you look away, you may find one or two are missing!
not your average fig newton
Adapted from Better Homes & Gardens
- 1 cup all purpose flour
- 1/2 cup cornstarch
- 1 teaspoon snipped fresh rosemary
- 1/4 teaspoon salt
- 3/4 cup butter, softened
- 1/3 cup confectioner's sugar (plus extra for dusting)
- 1/8 teaspoon almond extract
- 1/4 cup fig spread
- 2 to 3 dried figs, chopped (optional)
In a small bowl, whisk together flour, cornstarch, rosemary and salt; set aside. In a medium mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add 1/3 cup confectioner's sugar along with the almond extract. Beat until combined.
Add flour mixture and beat until well blended. Wrap and chill dough for one hour or until easy to handle.
Preheat oven to 325°F. Line 2 baking sheets with parchment paper; set aside.
Shape dough into twenty-four 1 1/4-inch balls. Arrange 2 inches apart on prepared baking sheets. Use your thumb to make an indentation in each cookie. Spoon about 1/2 teaspoon fig spread into center of each. If using dried fig, place one or two small pieces over the fig spread.
Bake 14 to 15 minutes or until edges are lightly golden. Cool 1 minute on baking sheets. Transfer to wire rack to cool completely. Sprinkle lightly with confectioner's sugar to serve.
For storage, layer cookies between sheets of waxed paper in an airtight container. Cover and store at room temperature. Best if used within three days.