Fruit Bars*g Part 1 Dough

-DOUGH
- 1/2 c BUTTER -- or MARGARINE,

-softened 1/2 c Sugar, GRANULATED

1/2 c Sugar, BROWN -- firmly packed

2 ea EGGS

1/2 ts VANILLA

1 c Flour, WHOLE-WHEAT

1 1/2 c Flour, ALL-PURPOSE

1/4 c WHEAT GERM, toasted

-unsweetened 1/4 ts SALT

1/4 ts BAKING SODA

-BASIC FILLING
- x FRUIT (see below) 1/2 c WALNUTS -- or ALMONDS

1/3 c SUGAR

1/2 c -- WATER;

1 t LEMON PEEL -- grated

2 tb LEMON JUICE

-FIG FILLING
- 1 x Recipe BASIC FILLING

-(above) 1 lb FIGS, dried -- (about 2 cups

-lightly packed)
-PRUNE FILLING
- 1 x Recipe BASIC FILLING

-(above) 2 c PRUNES, pitted -- (moist-pack)

1/4 ts GROUND CINNAMON

FOR DOUGH: In a large bowl of an electric mixer, beat butter, granulated sugar and brown sugar until creamy. Beat in eggs and vanilla. In another bowl, stir together the whole wheat flour, all- purpose flour, wheat germ, salt and baking soda; gradually add to butter mixture, blending thoroughly. Cover dough tightly with plastic wrap and refrigerate until easy to handle (at least 1 hour) or until the next day. Meanwhile, prepare filling of your choice; set aside.