Fig Newton Bars

3 c Flour, sifted

1/2 ts Salt

1/2 ts Cinnamon

2/3 c Butter or margarine

1/2 c Brown sugar - dark, firmly

Packed 1/2 c Brown sugar - light, firmly

Packed 2 Egg whites

1 ts Vanilla

**** FIG FILLING **** 3 c Figs, fresh, finely chopped

(see note) 1/4 c Water

2 tb Sugar

2 tb Lemon juice

Sift flour with salt and cinnamon. Cream butter and sugars until very fluffy; beat in egg whites and vanilla. Slowly work in flour; wrap dough and chill 2 to 3 hours. Meanwhile, prepare filling. Simmer the ingredients together, stirring frequently, 5 to 7 minutes until thick. Cool but do not chill. When dough has chilled long enough, preheat oven to 350 degrees. Roll out dough, a small portion at a time, 1/4 inch thick and cut in pieces about 2 1/2 inches wide and 3 inches long. Place a level teaspoon of fig mixture in the center of each and fold dough around filling as though folding a business letter. Flatten cookies slightly and place seam down 1 inch apart on ungreased baking sheets; bake about 12 minutes until lightly browned and just firm. Cool on racks. NOTE: If fresh figs are not available, substitute 2 cups finely chopped dried golden figs and increase water to 1 cup. : Submitted by: Pat Stockett : Area: INTL. ECHO: COOKING : Posted on: 03 Aug 96 From: Theresa Merkling From: Danial Mannen Date: 12 Jan 97
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