Homemade Fig Newton's
Preheat the oven to 325 degrees. Flour your work surface liberally (alternatively, if you are uncomfortable with using just your work surface you may use parchment paper but continue to flour liberally as well) . Divide the dough into 2 pieces and roll the dough-turning over occasionally to ensure it does not stick to the surface. Re-flour as needed.
Shape the dough into a rectangle-about 4 inches wide by approximately 16 inches long. Repeat with the remaining dough.
Divide the fig filling into 2. Place in the center of the dough rectangle-one inch strip. Flatten with your fingers if necessary. Fold one side of the dough over the filling, then the other and press down. Flip the cookie roll over (you may need a butter knife to loosen this up a little) and cut 1-1 1/2 inch cookies.* Repeat with remaining dough. Place on a baking sheet and bake for 16-18 minutes, until no longer tacky.
When the cookies are still warm and the baking sheet not so hot, place plastic wrap over the sheet. This will steam the cookies and keep them soft for days. Allow the cookies to cool completely and store in an airtight container for up to 2 weeks, if they last that long!
*you can make them a larger size if desired but you won’t yield as much cookies!
Source: adapted from Food52