Fig Bars

Fig BarsSo if you like Fig Newtons you’ll love these! Are these a knock off? Nope! But the texture and flavor are similar. These are just better. I’m not just saying … I’m guaranteeing! My little fig tree only gave up enough for this recipe, and a few extra for a wine accompaniment. Use a cup … to a cup and a half for those who want a fully packed fig bar. Just amazing!



Preheat oven to 350 degrees F.
Use a parchment paper covered cookie sheet for baking.


Generous cup of peeled chopped fresh ripe figs
1/4 Cup water (if it becomes too thick to spread when cooked add a tablespoon of water at a time to thin)
Pinch of salt
1/4 Cup sugar
Scant 1/4 Teaspoon Fiori Di Sicilia
1/2 Cup chopped walnuts

In a small saucepan add the figs, water and sugar. Over low/medium heat bring to a simmer. Break down the figs with the back of a fork as they cook.

Simmer for minutes until it thickens. Add the salt to dissolve.

Remove from heat and add the Fiori Di Sicilia flavoring and walnuts. Let cool.

Cookie Dough:

1/4 cup shortening
1/4 cup butter
1 cup brown sugar (light or dark, I prefer dark)
1 egg
1/2 teaspoon vanilla
1 3/4 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt

Cream together the shortening, butter and sugar.

Add the egg & vanilla and beat until fluffy.

Whisk together the dry ingredients and slowly add to the wet ingredients until dough is just mixed.

Form a ball with the dough.

Generously sprinkle flour on the surface to be used for rolling out dough.

Roll the dough into a log with your hands first.

Roll out the log with a floured rolling pin to about 15 inches in length and 5 inches wide.

Add the cooled filling down the center of the 15 inch dough about 2 inches in width all along.

Carefully fold the long edges free of filling toward the center. Fold each 15 inch side to the center until sides slightly overlap in the middle. Smooth the center ‘seam.’

Cut the dough through along the 15 inches, every inch … making 15 one inch by four inch pieces.

Use a spatula to lift cut dough off the surface to place onto the cookie sheet. Space them one to two inches apart.

Bake until lightly brown. About 15-20 minutes.

Remove and let cool before serving. Cookies soften when stored.

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