2/3 c. shortening
1/2 c. granulated sugar
1/2 c. brown sugar
1 egg
1/3 c. milk
1 tsp. vanilla
3 c. sifted regular flour
1/2 tsp. salt
1/2 tsp. baking soda

FIG FILLING:

2 c. finely chopped dried figs or other dried fruit
1/2 c. sugar
1 c. orange juice
Dash of salt

Cook all ingredients together, stirring occasionally, until thick. Cool.

Cream shortening and sugars. Add eggs, milk, and vanilla; beat well. Sift together dry ingredients; mix with the creamed mixture. Chill well. Roll out dough 1/4 at a time on well floured board into rectangles. Cut into strips 2 inches wide and about 4 inches long; spread fig filling on 1/2 of each strip. Leave edge unfilled. Fold top half over filled half and press the edges closed. A floured fork may be used. Bake on ungreased cookie sheet at 275 degrees F. about 10 minutes. Makes 4 dozen.

Note: Fresh figs may be used. Use 1 cup figs cut in small pieces and 1 cup sugar. Cook until thick, stirring occasionally. Or in some countries cans or bars of fig jam can be bought already prepared. This can be used as is or thin with orange juice.