FRUIT BARS
Makes 4 dozen

1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
2 eggs
1/2 tsp vanilla
1 cup whole wheat flour
1 1/4 cups all-purpose flour
1/4 cup toasted unsweetened wheat germ
1/4 tsp salt
1/4 tsp baking soda
fruit filling (below)

In 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 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 next day.

Meanwhile, prepare fruit filing of your choice; set aside.

Divide dough into 2 equal portions. Return one portion to refrigerator. On a floured board, roll out other portion to a straight-edged 9x15-inch rectangle; cut lengthwise into three strips.

Divide cooled fruit filling into 6 equal portions and evenly distribute one portion down center of spatula to lift sides of each dough strip over filling, overlapping edges slightly on top. Press together onto greased baking sheets (seam side should be down). Brush off excess flour. Refrigerate for about 15 minutes. Meanwhile, repeat rolling and filling with remaining dough.

Bake in a 375 degree oven for 15 to 20 minutes or until browned. Let cool on baking sheets on a rack for about 10 minutes; then cut each strip crosswise into 4 pieces. Transfer cookies to racks and let cool completely. Store covered.

FIG FILLING:
Using a food processor or a food chopper fitted with a medium blade, grind together 1 pound dried figs (about 2 cups tightly packed) and 1/2 cup walnuts or almonds. Turn into a medium size pan and add 1/3 cup sugar, 1/2 cup water, 1 teaspoon grated lemon peel and 2 tablespoons lemon juice. Place over medium heat and cook, stirring until mixture boils and becomes very thick (5 to 8 minutes). Let cook completely.

PRUNE FILLING:
Follow directions for fig filling, but substitute 2 cups lightly packed moist pack pitted prunes for figs and add 3/4 teaspoon ground cinnamon with sugar.

APRICOT FILLING:
Follow directions for fig filling, but substitute 3 cups lightly packed dried apricots for figs and use 1 teaspoon grated orange peel in place of lemon peel.

DATE FILLING:
Follow directions for fig filling, but substitute 1 pound pitted dates for figs and increase lemon peel to 2 teaspoons.

Source: Sunset Cookies