Fig Bars Cookie
With Filling

Fig Bars Cookie with fig filling is all made from scratch and you and your family will love eating and sharing it.

This is one of my finest cookies.

It is definitely worth the time and effort it takes to make these delicious homemade cookies.

Fig Bars Cookie Recipe

  • 1/2 cup (1 stick) butter, room temperature

  • 1 cup light brown sugar, packed

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 1/2 cups sifted cake flour

  • 3/4 cup baking powder

  • 1 cup sifted whole wheat flour

  • 1/4 cup unsweetened wheat germ

In an electric mixer beat together butter, brown sugar and white granulated sugar until you have a creamy texture.

Then beat in the eggs and vanilla extract.

In another bowl sift together the whole wheat flour, the cake flour, baking powder and the wheat germ.

Gradually, fold in the flour mixture and blend well, but do not overbeat, as this mixture should be a little lumpy.

Cover the dough with plastic wrap and place it in the refrigerator until it is cool and easy to handle for at least an hour or preferably overnight. 

Meanwhile, prepare the fig filling and set it aside until you need it.

When it is ready, remove the dough from the refrigerator and divide it into two equal portions.

Place one portion back into the refrigerator.

Roll the removed portion of dough onto a lightly floured pastry board or cloth in a 9" wide by 15" long rectangular size.

Cut the dough lengthwise into 3 equal strips.

Divide the cooled fig filling into 6 equal portions and evenly distribute one portion down the center of each strip, bringing the filling out to the ends.

Use a long rubber spatula to lift the sides of each of the dough strip over on the filling, overlapping the edges slightly on the top. 

Press them together lightly.

Cut the strips in half, crosswise.

Using a spatula, lift each strip up and invert them (seam side down) onto the greased baking sheets.

Brush off any excess flour, if there is any. 

Bake the Fig Bars Cookies in a pre-heated 350F. oven just until they test done when probed in the center with a toothpick.

To prevent the Fig Bars from cooking further, immediately lift each cookie with a spatula onto a cooling rack.

This helps to prevent a crisp cookie, keeping these Fig Bars Cookies soft, as they should be. 

Do the same thing to the second batch, if you have not already done so.

Fig Filling Recipe

  • 1 pound dried figs (about 2 cups, lightly packed)

  • 1/2 cup almonds

  • 1/3 cup granulated sugar 

  • 1/2 cup water

Grind the figs and almonds together in a food processor and place in a saucepan.

Stir in the sugar and water.

Place on medium heat and stir constantly until mixture boils and becomes very thick.

Takes 5 to 8 minutes to cook.

Let the Fig Filling cool completely before using.

Fig Filling Variation
Date Filling

For a variation, substitute a Date Filling for the Fig Filling using the same instructions.

Use 1 pound of pitted Dates.

Tip: These delicious, homemade Old Fashioned Cookies are more tender and better tasting if they are allowed to set for at least 24 hours before consuming.

Store them in a covered cookie tin.

History Of Fig Bars Cookie

This Fig Bars Cookie Recipe is based on a cookie recipe that was simply called Fruit Bars in one of my old cook books.  

The 1988 the original Fig Newton Cookie Recipe was invented by Charles M. Roser, a cookie maker in a bakery.

The National Biscuit Company, or N.B.C. now called Nabisco, named this cookie after the city of Newton in Massachusetts.

In 2012, the Nabisco Company changed the name of the cookie by dropping the word fig.

I will continue to call their cookie Fig Newton, but make my own delicious homemade Fig Bars Cookie with a filling.

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