The moist fruit bars look like purchased cookies but taste much fresher.
|1/2 cups ||butter|
|1/2 cups ||sugar|
|1/2 cups ||brown sugar, firmly packed|
|1/2 tbsp. ||vanilla extract|
|1 cups ||whole wheat flour|
|1 1/4 cups ||unbleached white flour|
|1/4 cups ||oat bran|
|1/4 tsp. ||baking soda|
|1/4 tsp. ||salt|
|1 lb. ||dried figs|
|1/2 cups ||almonds (or walnuts)|
|2 tbsp. ||lemon juice|
|1/4 cups ||sugar|
|1 cups ||water|
- In food processor, beat butter, sugar and brown sugar until creamy.
- Beat in eggs and vanilla.
- In another bowl, stir together flour, wheat flour, baking soda, salt and oat bran.
- Gradually beat in flour mixture, blending thoroughly.
- Cover dough with plastic wrap and refrigerate at least one hour or until next day. Meanwhile, prepare fig filling.
- Grind figs and nuts in food processor. Turn into pan and add lemon juice, water and sugar. Place over heat and cook until thickened. Then cool completely.
- Divide dough into 2 equal portions. Return 1/2 to refrigerator. Roll rest of dough into 15x9" rectangle on a floured board. Cut length-wise into 3 equal strips.
- Divide fig filling into 6 equal portions and place on portion onto each of 3 dough strips. Fold dough over filling, overlapping edges slightly on top. Press together lightly. Cut in half lengthwise, and invert each half, seam-side down on cookie sheet, shaping slightly.
- Bake in preheated 375 °F (180 °C) oven until browned, about 15 to 20 minutes.
- Cool on racks for 10 minutes. Then, cut into 2" pieces. They get more flavorful after they've stood for at least a day.