Fig-tigue

These are based on a fig bar recipe from the Fannie Farmer Baking Book.  The original recipe calls for dried figs but I had fresh figs.  I played with it using the 1 lb 4 ounces of figs I had and it worked out well.  This recipe makes quite a few cookies - about 48 fig bars. The cookies will soften a day or two after baking.

Fig Filling

20 ounces fresh figs - finely chopped

1/4 C brown sugar

2 T orange juice

1 T water

pinch of salt

Place all ingredients in a saucepan and cook over medium heat until very thick.  Set aside to cool completely before using in cookies.

Cookie Dough

1/2 C shortening

1/2 C unsalted butter

1/2 C granulated sugar

1/2 C brown sugar

2 eggs

2 t vanilla

3 C flour

1/2 t salt

1 t baking powder

1/2 t baking soda

Cream together the shortening and butter until light and creamy.  Gradually beat in the sugars and then beat in the eggs and vanilla until the mixture is light and fluffy.

Stir together the dry ingredients.  Add the dry to the creamed mixture in two batches.  Turn the dough out onto plastic wrap and flatten into a disc.  Wrap well and chill for at least 2 hours.

Making the Fig Bars

Preheat the oven to 375 degrees.

Roll half of the dough into a rectangle about 15" x 7".  Cut the dough in half lengthwise and crosswise.  

Spoon the one eighth of the fig filling down each strip just to one side of the center.  Leave a margin of about 1/2 inch on either end and on the filling side.  Carefully fold the dough over to cover the filling and press to seal along the long side.

Roll the cookie roll so that the seam is on the bottom.  Press down gently to flatten and press the short ends to seal.  Gently transfer the cookie bar to a baking sheet.

Bake the fig bars about 15 minutes until lightly golden brown.  Let cool on pans about 15 minutes and then carefully transfer bars to a rack to cool completely. Cut bars into segments about 1 1/2" by 2".