AllRicksStuff
Assistant Cook
Anyone out there have a good recipe for these wonderful cookies?
Fig Newton Recipes?
- Thread starter AllRicksStuff
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Just Cooking
Master Chef
Once again I turn to my fave food blogger, Christina Lane of dessertfortwo.
https://www.dessertfortwo.com/homemade-fig-newtons-recipe/
Ross
https://www.dessertfortwo.com/homemade-fig-newtons-recipe/
Ross
AllRicksStuff
Assistant Cook
I've read numerous recipes on the net but this one is perfect!
I've never understood why everybody else cuts all the cookies first!?
Why not cook/bake the whole bar THAN cut up the cookies. 
Sheesh! 
I will be making this recipe today.
TY Sir!
I've never understood why everybody else cuts all the cookies first!?
Why not cook/bake the whole bar THAN cut up the cookies. Sheesh! I will be making this recipe today.
TY Sir!
GotGarlic
Chef Extraordinaire
Because the traditional Fig Newton is not a bar cookie - it's a rolled cookie. But this recipe does look a lot easier.I've read numerous recipes on the net but this one is perfect!
I've never understood why everybody else cuts all the cookies first!?
I will be making this recipe today.
TY Sir! [emoji2]
Just Cooking
Master Chef
I will be making this recipe today.
TY Sir!
I haven't made these but, I trust Christina. Hope it works well for you.
Ross
Silversage
Head Chef
My go-to for anything like that is Stella Parks on Serious Eats. Also known as Bravetart, she's won numerous awards for her book, Bravetart: Iconic American Desserts.
https://www.seriouseats.com/homemade-fig-newtons-recipe
https://www.seriouseats.com/homemade-fig-newtons-recipe
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GotGarlic
Chef Extraordinaire
I made these once a few years ago. If you use this recipe, be sure to keep the dough cool. I made them in the early fall on a pretty warm day. Even though I put the dough in the fridge frequently between steps, it got very soft and difficult to handle.
AllRicksStuff
Assistant Cook
Christina Lane of Dessert for Two, I commend you. Absolutely DELICIOUS!
I simplified her recipe a tad bit by eliminating the measuring, cutting and rolling out of the dough but other than that it is a fantastic recipe.
https://www.dessertfortwo.com/homemade-fig-newtons-recipe/
I simplified her recipe a tad bit by eliminating the measuring, cutting and rolling out of the dough but other than that it is a fantastic recipe.
https://www.dessertfortwo.com/homemade-fig-newtons-recipe/
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Cooking Goddess
Chef Extraordinaire
Rick, I have eyed that recipe but haven't made it yet. Now I know I will make it. All of her baked goods that I made (mini banana bread, mini gingerbread, pineapple upside down cake) have been winners. And I know that Ross is a fan of her chocolate cream pie, which is also on my must make list.
AllRicksStuff
Assistant Cook
Ahhhhhh, chocolate cream pie, huh? That will be my next endeavor.
Just Cooking
Master Chef
Ahhhhhh, chocolate cream pie, huh? That will be my next endeavor.
A wonderful pie.
She has a couple of versions, this is the one I use, too often. I often just make the filling as a pudding.
https://www.dessertfortwo.com/chocolate-cream-pie-2/
Also... I use prepared pie crust. I don't care for crumb crusts.
Hope you enjoy it.
Ross
AllRicksStuff
Assistant Cook
Me too.
AllRicksStuff
Assistant Cook
@Ross, Save yourself some time and effort by cutting the dough in half, use your fingers to shape the first half in the 8x8 pan then put that in the freezer. Now, repeat it and spread the 'jam' over the second half then flip the first half over pressing it down a little then bake as instructed. Voilà, no measuring, cutting or rolling any dough.
I really don't understand why she rolls, measures and cuts the dough in the first place? Doesn't make any sense to me.
BTW, I have an egg-less chocolate pudding recipe which isn't bad at all. I never did like tempering egg(s).
I really don't understand why she rolls, measures and cuts the dough in the first place? Doesn't make any sense to me.
BTW, I have an egg-less chocolate pudding recipe which isn't bad at all. I never did like tempering egg(s).
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AllRicksStuff
Assistant Cook
I made one last week with no egg in it and used a Pillsbury store bought crust and it was fantastic... Think I'll make another one this week. I do have one pie crust left over.
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Just Cooking
Master Chef
I made one last week with no egg in it and used a Pillsbury store bought crust and it was fantastic... Think I'll make another one this week. I do have one pie crust left over.
Glad you enjoyed the pie.
Ross
buckytom
Chef Extraordinaire
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Aunt Bea
Master Chef
I would look for an Italian American grandmother's recipe for Cuccidati – Italian Fig Cookies.
HeyItsSara
Senior Cook
gosh, i haven't tried that in maybe thirty year It was a lot of work!
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