Soft fig cookies were a big favorite of mine when I was a kid. I loved their sweet and sticky filling and their cake-like crust. My kids love them too, but because store-bought cookies are usually loaded with questionable ingredients like hydrogenated oils and high-fructose corn syrup, I make homemade versions instead. These come pretty close to the original in taste, but are much more wholesome.
Hands-On Time: 30 minutes
Ready In: 4 1/2 hours (includes chill time)
Yield: 40 bars
1/2 cup butter
1 cup brown sugar, packed
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 package (12 ounce) moist dried figs
1/4 cup sugar
3/4 cup water
2 tablespoons lemon juice
- Finely chop 1 package moist dried figs. Mix in saucepan with 1/4 cup sugar, 3/4 cup water and 2 tablespoons lemon juice. Place over medium heat. Cook, stirring frequently, for 10 minutes or until thick and jammy. Remove from heat, cool and cover and chill.
- With mixer, beat together butter, sugar, eggs and vanilla until well blended. Mix flour, salt and baking soda and stir into first mixture (dough will be stiff). Wrap in plastic wrap and chill for 3 to 4 hours or overnight.
- When ready to bake, turn dough out on lightly floured surface. Roll into a 14 x 12 inch rectangle. Cut into 4 strips 3 1/2 x 12 inches long. Spoon filling evenly down center of strips and using a spatula, turn in sides of strips. Press edges together to seal then cut each strip into 10 pieces.
- Arrange seam side down on baking sheets and bake at 375 degrees for 10 to 12 minutes or until firm and lightly browned. Remove to racks to cool. Store in an airtight container.
Find more recipes from Alison Needham on Family.com, or visit her blog at www.agirlamarketameal.com.