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 |
