Fly Newtons

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This cookie is a hybrid of several favorite recipes—one for Squashed Fly Cookies, one for Fig Sandwich Cookies and one for fresh fig spread—all rolled into one delicious package.

Fig Filling

newfig_1954 cups fresh green figs, quartered
1/2 cup honey
1/2 cup red wine or port
1/2 cup orange juice
1 tsp finely chopped orange zest
1/2 tsp freshly grated nutmeg
1 tsp kosher or sea salt
1 tsp vanilla
2 Tbsp butter


2 cups all-purpose flour
1/2 cup granulated sugar
1/4 tsp salt
7 ounces cold butter cut in small cubes
1 egg yolk
1 egg
3/4 tsp vanilla

Egg Wash

2 eggs, beaten
Pinch kosher or sea salt

Fig Filling

Combine figs, honey, wine or port, orange juice and zest, nutmeg and salt in a nonreactive saucepan with a heavy bottom. Cook over low heat, stirring occasionally, for 60 to 90 minutes or until mixture is dark and thick. Add vanilla and stir in butter until melted. Allow to cool completely.


Combine flour, sugar, salt and butter in the bowl of an electric stand mixer fitted with the paddle attachment. Mix on low speed until crumbly. Add egg yolk, egg and vanilla, mixing just to combine. Separate into 2 equal balls and chill well. The dough is very soft and sticky; work with it well chilled and return it to the refrigerator if it becomes difficult to handle.


Roll out one ball of dough into a 9-by-13-inch rectangle. Lay it on a cookie sheet that has been lined with plastic wrap and brush with egg wash. Spread fig puree over dough, pressing lightly. Roll out second dough ball and lay over fig filling. Press in lightly and trim edges. Add 1 Tbsp water or cream to remaining egg wash and and brush over top layer of dough. Air dry uncovered for 30 minutes or until it hardens slightly. Run a fork through dried glaze to create decoration. Place pan in the freezer for 1 to 2 hours. Remove and cut into desired shapes. Remove from plastic wrap. Bake on parchment-lined cookie sheet at 375 degrees for 12 to 18 minutes or until the top becomes golden.

Makes 1 9-by-13-inch tray

Recipe by Ellen Jackson
Photo by Leah Harb

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