BUTTERY FIG BAR COOKIES

2 pounds fully ripe figs
2 tablespoons lemon juice
1/2 cup granulated sugar
3/4 cup butter or margarine, softened
1 cup brown sugar, firmly packed
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups rolled oats

Remove stems and blossom ends from figs; coarsely chop figs, place in a 2- to 3-quart pan, and add lemon juice and granulated sugar. Stir well. Cook over medium heat, stirring often, until reduce to 2 cups; as mixture thickens, reduce heat to prevent scorching. Remove from heat and let cool.

Preheat oven to 400 degrees F.

In a large bowl, cream butter and brown sugar; set aside.

In another bowl, stir together flour, baking soda, and salt. Add to creamed mixture; blend well. Stir in oats.

Press half the mixture evenly over bottom of a 13x9-inch baking dish. Spread fig mixture on top. Top evenly with remaining oat mixture and pat down lightly.

Bake in a 400 degree F oven until lightly browned (20-25 minutes). Let cool in pan on a rack. While still warm, cut into about 1 1/2x2 1/2-inch bars.

Makes about 2 1/2 dozen cookies
Source: Fresh Produce/A to Z by Sunset Books