Fig Newton Bars
Source: The Doubleday Cookbook

HALF RECIPE
Makesabout 10 Bars

1 cup flour
1/2 cup whole wheat flour
1/3 cup butter (plus one tablespoon)
1/4 tsp salt
1/4 tsp cinnamon
1/4 cup light brown sugar
1/4 cup dark brown sugar (or 1/2 cup of either)
1 large egg white
1 tsp vanilla

FIG FILLING:
1 1/2 cups fresh figs*, finely chopped
1/8 cup water
1 tsp sugar
1 tbsp lemon juice

FULL RECIPE:
Makes 20 Bars
3 cups flour, sifted (or substitute 1 cup with whole wheat flour)
1/2 teaspoon salt
1/2 teaspoon cinnamon
2/3 cup butter or margarine
1/2 cup dark brown sugar, packed
1/2 cup light brown sugar, packed
2 egg whites
1 teaspoon vanilla

FIG FILLING:
3 cups fresh figs*, finely chopped
1/4 cup water
1 tbsp sugar
2 tbsp lemon juice

Sift flour with salt and cinnamon. Cream butter and sugar(s) 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. Bake too long and they will be hard as rock. Cool on racks.

*If fresh figs are not available, substitute 2 cups finely chopped dried golden figs and increase water to 1 cup.