PREP: 45 minutes CHILL: 3 hours BAKE: 12 minutes at 350°F MAKES: 40 bars
¼ cup butter, softened
¼ cup shortening
1 cup granulated sugar
¼ cup packed brown sugar
¼ tsp. baking soda
¼ tsp. salt
1 egg
1 tsp. vanilla
2 cups all-purpose flour
2 cups dried Mission (dark) figs, stemmed and chopped
1½ cups water
⅓ cup granulated sugar
1 Tbsp. lemon juice
Milk
1. In a medium bowl beat butter and shortening with a mixer on medium 30 seconds. Add the next four ingredients (through salt). Beat until combined, scraping bowl as needed. Beat in egg and vanilla. Beat in flour. Divide dough in half. Cover and chill until easy to handle (about 3 hours).
2. Meanwhile, for filling, in a medium saucepan combine the figs, the water, and the ⅓ cup sugar. Bring to boiling, stirring to dissolve sugar. Reduce heat. Boil gently, uncovered, 30 minutes or until figs are very tender and water is nearly evaporated, stirring occasionally. Stir in lemon juice; cool. Transfer to a food processor; cover and process until nearly smooth.
3. Preheat oven to 350°F. Line a cookie sheet with parchment paper. Roll one portion of dough at a time between waxed paper into a 9-inch square. Remove top sheet of waxed paper; cut each dough square into two 9×4½-inch rectangles.
4. Spread about ⅓ cup filling down center of each rectangle. Using waxed paper, lift and fold one long side of dough over filling. Lift and fold opposite side over to enclose filling; seal edges. Place filled strips, seam sides down, on prepared cookie sheet. Press down slightly; brush lightly with milk.
5. Bake 12 to 14 minutes or until edges are light brown. Remove; cool on a wire rack. Cut strips into 1-inch slices.
PER BAR: 87 cal., 3 g fat (1 g sat. fat), 8 mg chol., 35 mg sodium, 15 g carb., 1 g fiber, 1 g pro.