2 (6 oz.) pkgs. dried figs (ground)
1/2 c. honey
1 tbsp. lemon juice
2 tbsp. water
2 tbsp. orange juice

Cook together on low heat for 8 minutes, stirring occasionally. Cool.

COOKIE DOUGH:

1/2 c. honey
1/4 c. shortening
1/4 c. butter
1/2 c. sugar
1 egg
1/2 tsp. grated lemon peel
1 tbsp. lemon juice
3 c. sifted flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Cream together honey, shortening, butter and sugar. Add egg and mix well. Stir in grated lemon peel and lemon juice. Sift together remaining ingredients and add to creamed mixture. Mix well. Chill. Roll dough 1/4 inch thick on lightly floured board; cut into 6x3 inch strips.

Put filling in center of strips crosswise; lap sides over, pressing edges together. Place on ungreased cookie sheet with seam on bottom. Bake at 400 degrees for 12 to 15 minutes; cool. Cut crosswise into bars.