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Filling Using Fresh Figs: 2 c. figs 2 c. sugar 2 tsp. lemon juice Filling Using Dried Figs: juice of 1 lemon Cook over medium heat, stirring constantly until thickened. Cool. Cookie Mixture: 1 c. brown sugar 1/2 c. shortening 2 eggs 1 tsp. vanilla 2 1/2 c. flour 1/4 tsp. baking soda 1/2 tsp. salt Mix first 4 items. Stir in dry ingredients. On heavily floured board, knead mixture a few times to make smooth ball. Roll out to 12 x 14 rectangle. Cut dough into strips, 3 1/2 x 12. Spoon filling in center down each strip. Using spatula, turn in sides of each strip to enclose filling. Press edges together and turn side seam down. Place on greased cookie sheet. Can be cut into shorter strips to make transfer onto cookie sheet easier. Bake at 375°F oven for 10 to 12 minutes, or until puffed and firm to touch. Cut into 2-inch bars. Cool. Store in airtight container in cool dry place. Makes about 40 bars. | |
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recipe reviews #156689
Peggy (Alabama) says:
I decided to roll out the dough and cut out circles and put them in a mini muffin pan. The large circle was the circumference of a large plastic Easter egg that I put in the muffin tin. I just broke the egg apart and used it for the cookie cutter. Then I added the fig filling and covered the filling with a circle cut the size of a small plastic Easter egg. Baked them and then dusted them with confectioners sugar. They are delicious!
#156700
Peggy (Alabama) says:
I decided to roll out the dough and cut out circles and put them in a mini muffin pan. The large circle was the circumference of a large plastic Easter egg that I put in the muffin tin. I just broke the egg apart and used it for the cookie cutter. Then I added the fig filling and covered the filling with a circle cut the size of a small plastic Easter egg. Baked them and then dusted them with confectioners sugar. They are delicious!
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