How to Make Pig Newtons, the Adult Make Ahead Party Snack

by Kathy Gori

I baked a bacon cookie, so shoot me.


  • 1 Pounds Applewood smoked bacon
  • 1 onion, chopped
  • 1 Pounds fresh figs
  • ⅓ Cups apple cider vinegar
  • ¼ Cups maple syrup
  • ½ Teaspoons ground ginger
  • ½ Teaspoons cinnamon
  • ¼ Teaspoons salt
  • ¼ Teaspoons Kashmiri chili
  • ½ Cups brown sugar
  • 1 Pinch ground cloves
  • ½ Cups water
  • 2 Pinches ground pepper
  • 2 Tablespoons bacon grease
  • 1 stick unsalted butter
  • 3 Ounces grated Parmesean cheese
  • ¼ Teaspoons kosher salt
  • ½ Teaspoons chopped fresh thyme
  • ½ Teaspoons chopped fresh sage
  • 1 ¼ Cups flour
  • Tablespoons 1 to 3 Tbs water
  • Instructions

    Step 1

    Wash, dry, and quarter the figs. Set them aside.

    Step 2

    Chop the onion and set it aside. Chop your bacon into small pieces.

    Step 3

    Place a cast iron pan on the fire. When it's hot, add in the chopped bacon.

    Step 4

    Render the bacon down. You're going to cook it so that it goes from this....

    Step 5

    to this...

    Step 6

    Scoop the rendered crispy bacon onto a plate covered with a paper towel to blot up the grease. Take the hot bacon fat in the skillet and save 2 Tbs of it. Pour the rest of it off for use another time.

    Step 7

    Pour the 2 Tbs of bacon grease back into the pan.

    Step 8

    Add in your chopped onion.

    Step 9

    Saute the onions until they turn soft. Now add the quartered figs into the pan.

    Step 10

    Stir them around and add in the brown sugar...

    Step 11

    ...the apple cider vinegar, maple syrup, and water.

    Step 12

    Add in the ginger, chili, and the rest of the spices.

    Step 13

    Kashmiri chili.

    Step 14

    Finally, add in the crispy bacon pieces.

    Step 15

    Stir everything around. Bring the mixture to a boil then turn the heat down and simmer the bacon fig jam for about 1 hour.

    Step 16

    The jam is done when it thickens and turns dark.

    Step 17

    Take the jam off the flame and let it cool a bit. Move it to a food processor and grind it to a thick jammy texture.

    Step 18

    Now, set it aside (it'll keep in the fridge in an air tight container for about 2 weeks) and make your cookies whenever you want.

    Step 19

    This cookie dough can also be made a few days ahead.

    Step 20

    Bring 1 stick of unsalted butter to room temperature Cut it into pieces, set it aside.

    Step 21

    Measure out 3 oz of grated Parmesan, set it aside.

    Step 22

    Chop the sage and thyme and set them aside.

    Step 23

    Put the butter into a stand mixer with the paddle attachment, turn it to low and blend it until the butter is creamy. When it's creamy add in the Parmesan cheese, salt...

    Step 24

    ...sage and thyme.

    Step 25

    Add in the flour.

    Step 26

    Add each of these one at a time until each one is thoroughly blended in. Finally add in the water to help the dough stick together.

    Step 27

    I usually wind up adding in 3 Tbs, of water but go one at a time until it's the texture you need.

    Step 28

    Take the dough out of the bowl and shape it into a round.

    Step 29

    Flatten the round.

    Step 30

    Wrap in in plastic wrap and pop it into the fridge to firm up for at least 30 minutes.

    Step 31

    You can make the dough ahead of time also. It'll harden up in the fridge so let it soften a bit before you work with it if you leave it there for very long.

    Step 32

    Making The Cookie: Preheat the oven to 350 degrees. Roll the dough about 1/4 inch thick.

    Step 33

    When the dough is rolled out, square it off, and cut it into wide strips.

    Step 34

    Spread some bacon jam down the center of each strip.

    Step 35

    Fold one half of the strip over the jam.

    Step 36

    Then fold the other side over.

    Step 37

    Flip the roll to the unfolded side, and cut them into bite sized Pig Newtons.

    Step 38

    Place the pig newtons on a silicone mat on a baking sheet, or just parchment paper on a cookie sheet.

    Step 39

    Once made they can be stored in the fridge like this for a few hours before baking. Just cover them lightly with cling film.

    Step 40

    Of course you can also bake and eat them right away! Put them into your 350 degree oven.

    Step 41

    Bake them for about 25 minutes. Ah, the siren smell of bacon.... It seems that this is what oven windows were made for.

    Step 42

    When the Pig Newtons have turned golden they're done.

    Step 43

    Serve them piping hot.

    Step 44

    We served these with Patz and Hall Jenkins Ranch Pinot Noir. Our guests absolutely loved it. The perfect match I was told. Pigs and Figs, made for each other.