Fig Bars

By chelyc13

Ingredients

• FOR THE FIG FILLING:
• 1 cup finely chopped dried black mission figs
• 1 1/2 cups water
• 1 cup apple juice
• 1/4 cup sugar
• 1/8 teas grated orange zest
• FOR THE COOKIE DOUGH:
• 4 oz unsalted butter, softened
• 1/2 cup vanila sugar
• 1/2 teas grated orange zest
• 1 large egg white
• 1/2 teas vanilla extract
• 1 1/2 cups all purpose flour

Preparation

Step 1

1. Combine the chopped figs, water, apple juice, and sugar in a medium saucepan and bring to a boil. Reduce the heat to low and cooka t a bare simmer for 1 to 2 hours, until the figs are so soft that they're spreadable.

2. Transfer to a food processor fitted with the steel blade, add the orange zest, and process until smooth. Remove from the food processor and allow to cool.

3. Cream together the butter, vanilla sugar, and orange zest in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, for 2 to 3 minutes on medium speed. Scrape down the bowl and paddle or beaters. Add the egg white and vanilla and beat inl. Scrape down the sides of the bowla nd the paddle. Add the flour and beat on low speed until the dough comes together. Wrap in plastic wrap and refrigerate for 2 hours.

4. Place the racks in the middle and lower third of the oven and preheat the oven to 350. Line baknig sheets with parchment paper.

5. On a floured surface, roll the dough out to a 12 x 16 inch rectangle. Cut into 4 equal strips, each 12x4 inches. Spoon a line of filling down the center of each strip. Fold the dough over the filling and pinch the edges together. Place on the parchment lined baking sheets, seam side down. (At this point fig bars can be frozen for up to 2 weeks, wrapped airtight).

6. Using a serrated knife, slice each log on teh diagonal into ten cookies. Bake, rotating the baking sheets from top to bottom and from front to back halfway through, for 12 to 15 minutes, until golden. Remove from teh oven and allow to cool on a rack (the bars will keep, stored airtight for 2 days).