Figgy Bars

Cooking Instructions

Filling: Cut stems off figs. Cut figs in half. Put figs and water in a medium saucepan. Bring to a boil, reduce heat and simmer, uncovered, 25 minutes or until water is absorbed and figs are tender. Cool slightly. Purée figs in a food processor; add vanilla.

Heat oven to 350°F. Grease a 13 x 9-inch baking pan.

Crust: Mix flour, baking powder, cinnamon and salt; set aside. Beat butter and sugar with an electric mixer until pale and fluffy. Add eggs, one at a time, beating well after each. With mixer on low speed, add flour mixture. With floured hands, gather dough into a ball. Place on a sheet of wax paper and flatten into a disc. Wrap and refrigerate at least 1 hour or until chilled enough to roll out.

Divide dough in half. Place one half on a piece of waxed paper. Using a rolling pin, roll out to a 13 x 9-inch rectangle. Trim edges even with a sharp knife. Invert dough into pan and peel off paper. Patch any tears by pressing dough with floured fingertips.

Spoon cooled fig mixture over dough and spread into a thin, even layer with a small flexible spatula. Roll out remaining dough on waxed paper to a 13 x 9-inch rectangle. Trim edges with a sharp knife. Lift dough on waxed paper and place, paper side up, on fig filling. Carefully peel off paper. Patch any tears by pressing dough with fingertips.

Bake 30 to 35 minutes or until edges are golden. Cool on a wire rack before cutting in bars.