Fig Newtons aren’t just cookies, they’re fruit and cake.
Ingredients
For the Cakey Cookie Dough:
10 1/2 ounces all-purpose flour, such as Gold Medal, plus more for dusting (2 1/4 cups, spooned; 295g)
5 ounces unsalted butter, soft but cool, about 65°F/18°C (1 1/4 sticks; 140g)
4 ounces light brown sugar, gently packed (1/2 cup; 110g)
1/2 plus 1/8 teaspoon (3.6g) baking soda
1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
1/4 teaspoon ground cinnamon
1 ounce honey (about 2 tablespoons, ungreased; 30g)
1 teaspoon (2g) orange zest
1/2 ounce freshly squeezed orange juice (about 1 tablespoon; 15g)
3 large egg yolks, straight from the fridge (approximately 1 1/2 ounces; 40g)
For the No-Cook Fig Preserves:
12 ounces plump, sticky dried Mission figs, stems trimmed (about 2 1/2 cups; 340g)
3 1/2 ounces sweetened or unsweetened applesauce (about 1/3 cup; 100g)
1 ounce freshly squeezed orange juice (about 2 tablespoons; 30g)
Directions
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