There seems to be a copycat recipe for everything nowadays.
Becky Low shares the recipe for homemade fig newtons.
Homemade Fig Newtons
1 cup dried figs (7-oz pkg)
1 cup water
¾ cup sugar, divided (may use ½-cup light brown sugar)
⅛ teaspoon pumpkin pie spice
1 teaspoon salt, divided
1 tablespoon orange zest
4 tablespoons orange juice
½ cup unsalted butter (1-stick)*
1 teaspoon vanilla
1 ½ cups flour
¼ teaspoon baking powder
* May substitute salted butter, reduce salt in dough to ¼-teaspoon
Remove any stems from figs. Place figs, water, ¼-cup white sugar, pumpkin pie spice and ¼-teaspoon salt in saucepan and place over medium heat. Bring to a boil, reduce heat and gently boil for 10-15 minutes or until liquid is sticky and figs are hydrated. Place figs in blender or food processor, add orange juice and zest; remove center cap from the blender lid; puree until smooth. Place fig paste in a freezer zip-loc bag to cool completely.
Beat together butter and ½-cup sugar until light and fluffy (may substitute ½-cup light brown sugar). Beat in egg, vanilla and 1-teaspoon orange zest. Combine flour, ½-teaspoon salt and baking powder. Stir flour mixture into butter and sugar. Shape dough into a log, cover and refrigerate for 1-hour or up to 24 hours.
Preheat oven to 350 degrees. Line baking sheet with parchment paper.
Roll chilled dough out on a lightly floured surface into a 11×13 inch rectangle. Cut rectangle into 3 strips approximately 3½ x13 inches. If needed, chill dough to firm it up.
Cut a ½-inch corner off the fig paste bag and squeeze the paste down the middle of each strip. Fold sides of each strip up over the paste to form a log. Turn log over and place seam side down on baking sheet; slightly flatten each log to form a fig newton shape. Bake 15-18 minutes or until lightly browned. While still warm, cut log into 2-inch bars and finish cooling. NOTE: Once cooled completely, store cookies in an airtight container to soften or moisten up.