Figs commonly grow throughout the south Piedmont and eastern regions of North Carolina and enter peak harvest in mid-July thru fall. The fruits themselves are actually inverted flower clusters, and the leaves are edible too, both making flavorful ingredients for savory and sweet dishes, like these Fresh Fig Newtons — Thank you to our volunteer, Mary, for sharing the recipe with us! 

INGREDIENTS 

For the filling:

• 16 Fresh figs; washed, dried, and quartered
• 1/2 C. Brown sugar, packed
• 1 T. Lemon zest
• 1/4 tsp. Coarse salt
• 1 tsp. Vanilla

For Cookie Crust:

• 2 1/2 C. All-purpose flour
• 1 tsp. Baking powder
• 1/2 tsp. Salt
• 3/4 C. Butter, room temperature
• 1 1/2 C. Brown sugar
• 1 T. Orange zest
• 2 eggs
• 4 tsp. Vanilla

INSTRUCTIONS

• In a saucepan over medium-high heat, bring the filling ingredients to a low boil, stirring regularly.
• Reduce heat to a simmer and cook for 40-50 minutes until mixture thickens and reaches a jam-like consistency, occasionally mashing the larger fig pieces with a fork.
• Remove pan from heat and allow filling to cool completely.
• Preheat oven to 350. Grease a 9×9 baking dish, line with parchment paper or foil, and grease the lining.
• In a mixing bowl, combine dry ingredients.
• In a separate bowl, mix butter and sugar until fluffy, then add eggs and orange zest. Continue mixing until well combined, then add vanilla.
• Incrementally add the dry mix while stirring.
• Form and grease two pieces of foil the same size as your baking dish. Measure 1 1/2 cups of the dough, then roll or press the dough between the two pieces of foil, ensuring the greased sides are facing the dough. Place in freezer.
• Press the leftover dough into the greased baking dish and bake for about 20 minutes, until golden brown.
• Spread the fig filling across the baked crust and remove the top crust from the freezer.
• Peel away the foil from the frozen cookie crust and place on top of the filling, baking for another 20-25 minutes, until golden brown.
• Allow to cool completely in the baking dish, then remove from pan and cut into equally-sized squares.

Note: You can substitute the lemon and orange zest for half the amount of juice.