When I was growing up (notice I didn’t say when I was little!), my moms side of the family would go to the beach for a week each summer. These were great times spending the week with my grandparents, aunts, mom, sister and cousins. To this day my family still refers back to….”the time my cousin Lori had a fork thrown in the eye” or “the time we were allowed to go into the ocean by ourselves (without the Moms), and were almost killed” or “the day my cousin Christy and I found Black Licorice ice cream”.

Those times were great and the memories I will never forget. One memory the remain near and dear to my heart, is when my mom would buy Fig Newtons, while we were on vacation and would only share them with me (now granted, I’m sure that no one else liked them, but when your 8 that does matter). Ever since Fig Newtons have been my favorite cookie. When ever I have a Fig Newton, I have a fond thought of my mom.

While surfing the Internet a few weeks ago, I came across a recipe for Homemade Fig Newtons and have been jonesing to make them ever since. Yesterday was the day.


Fig Newtons (Homemade)

A few things I changed in the recipe are, I had previously made Fig Jam, so I used the jar I had left, and took the figs called for in the recipe, chopped them up and simmered them for about 15 minutes. I placed the dough in the bottom of the pan, spread the fig jam over the dough, then sprinkled the drained chopped figs over the spread. Then placed the top dough and baked.

1 lb dried figs or 2 lbs fresh figs
1 cup sugar
1 cup water(1 c. for dried figs, 1/2 c. for fresh)
1/2 cup butter, room temp
1 cup sugar
1 large egg
1 tablespoon cream or milk
1/2 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon baking powder
1 3/4 cups flour

Dice figs, soak in water 1 hour.

Add sugar & cook on medium heat until of thin jam consistency.

Beat sugar, butter, egg, milk & vanilla until well blended.

Add dry ingredients.

Mix well and refrigerate for 1 hour.
Place 1/2 on well floured dough cloth; knead about 6 times.

Roll out to 1/4″ thick. Line 13 x 9″ glass baking dish; cover with figs.
Roll remaining dough, cover figs.

Cook at 350° for 30 minutes.

Let cool and cut into squares.

Depending on the size you cut you can get a couple dozen cookies.

The Cousins: Christy, Carrie, Sheryl, Lori and Me….I think my legs have straightened out by now.