Fig Bars - Martha Stewart Living
INGREDIENTS:
1 pk (12 oz.) moist dried figs;
1/4 c Sugar;
3/4 c ;water;
2 tb Lemon juice;
1/2 c Butter; or margarine
1 c Sugar, brown; packed
2 Eggs;
1 ts Vanilla;
2 1/2 c Flour;
1/2 ts Salt;
1/2 ts Baking soda;
1 pk (12 oz.) moist dried figs;
1/4 c Sugar;
3/4 c ;water;
2 tb Lemon juice;
1/2 c Butter; or margarine
1 c Sugar, brown; packed
2 Eggs;
1 ts Vanilla;
2 1/2 c Flour;
1/2 ts Salt;
1/2 ts Baking soda;
For filling: finely chop figs and mix in saucepan with sugar, water and lemon juice. Place over medium heat; cook, stirring for 10 min. or until thick & jam-
like. Remove from heat; cool. Cover and chill. With mixer, beat together butter, sugar, eggs & vanilla until well blended. Mix flour, salt & baking soda. Stir into first mixture; dough will be stiff. Wrap in plastic wrap and chill 3-4 hours or overnight. When ready to bake, turn dough out onto lightly floured surface. Roll into a 14x12 rectangle. Cut into 4 strips 3-1/2 x 12 inches long. 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 s sheets. Bake at 375 for 10-12 min. or until firm and lightly browned. Cool on racks. Store airtight.
Note: chilling dough overnight is best.
Food & Wine RT [*] Category 4, Topic 3 Message 235 Fri May 21, 1993 COOKIE-LADY [Cookie] at 10:52 EDT
like. Remove from heat; cool. Cover and chill. With mixer, beat together butter, sugar, eggs & vanilla until well blended. Mix flour, salt & baking soda. Stir into first mixture; dough will be stiff. Wrap in plastic wrap and chill 3-4 hours or overnight. When ready to bake, turn dough out onto lightly floured surface. Roll into a 14x12 rectangle. Cut into 4 strips 3-1/2 x 12 inches long. 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 s sheets. Bake at 375 for 10-12 min. or until firm and lightly browned. Cool on racks. Store airtight.
Note: chilling dough overnight is best.
Food & Wine RT [*] Category 4, Topic 3 Message 235 Fri May 21, 1993 COOKIE-LADY [Cookie] at 10:52 EDT