FIG-FILLED BARS

My Sicilian mother-in-law used to make the most wonderful fig bars.  Unfortunately, I never got her recipe, but this one from a 1960's Pillsbury recipe is not bad.  Of course, you have to love figs, because that’s the main ingredient.  The recipe makes 4 dozen, a nice batch of cookies for Christmas, or any time of the year.

Fig-Filled Bars Source:  Ann Pillsbury Rating:  9 out of 10 Click for PRINTABLE PAGE

Sift together………….2-1/2 cups sifted unbleached all-purpose flour                                    1/4 tsp. salt Cream………………1/2 cup butter.  Gradually add                                    1/2 cup sugar and                                    1/2 cup firmly packed brown sugar, creaming well. Blend in……………...2 unbeaten eggs and                                    1/2 tsp. pure vanilla extract. Add………………….the dry ingredients; mix thoroughly.  If desired, chill dough for easier                                     handling. Roll out………………half of dough on floured surface, to a 15x9” rectangle.  Cut into three                                     15x3” strips. Spread……………….1/6 of filling down center of each strip. Fold………………….sides of dough over the filling, using spatula to lift sides, so they just                                     meet.  Press together slightly.  Cut into 2” bars.  Place, seam-side down,                                     onto baking sheets.  Repeat with remaining dough.  Bake…………………in moderate oven (375F) 12-15 minutes, until lightly browned. Fig Filling:  In a saucepan, combine 2 cups (1 lb.) figs, ground or finely cut, 1/2 cup sugar, 1/2 cup water, 1 tsp. grated lemon rind, 2 Tbsp. lemon juice and 1/8 tsp. salt. Bring to a boil and simmer until mixture thickens, stirring constantly.  Cool.  Yield:  4 dozen