Fig Newtons are one of my mother's favorite cookie bars. These taste just like the real thing, but you can make them so much cheaper.
Fig Bars
Fig Filling (recipe follows):
1/2 c. butter
1 c. brown sugar, packed
2 eggs
1 tsp. vanilla extract
2 1/2 c. all-purpose flour
1/2 tsp. each salt and baking soda
Finely chop 1 package (12 ounce) moist dried figs. Mix in saucepan with 1/4 cup sugar, 3/4 cup water and 2 tablespoons lemon juice. Place over medium heat. Cook, stirring, for 10 minutes or until thick and jam-like. Remove from heat. Cool. Cover and chill.
1. Prepare Fig Filling. Set aside.
2. With mixer, beat together butter, sugar, eggs and vanilla until well blended.
3. Mix flour, salt and baking soda. Stir into first mixture (dough will be stiff). Wrap in plastic wrap. Chill for 3 to 4 hours or overnight.
4. When ready to bake, turn dough out on lightly floured surface. Roll into a 14 by 12 inch rectangle. Cut into 4 strips 3 1/2 by 12 inches long.
5. Spoon filling evenly down center of strips. With spatula, turn in sides of strips. Press edges together to seal. Cut each strip into 10 pieces. Arrange seam side down on baking sheets.
6. Bake at 375 degrees F. for 10 to 12 minutes or until firm and lightly browned. Remove to racks to cool. Store airtight.
Tips: By chilling dough overnight, you will need much less flour to roll it out since it is less likely to stick to the surface.
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