Fig Newton Bars

Ingredients

3 cups flour, sifted
1/2 tsp salt
1/2 tsp cinnamon
2/3 cup butter or margarine
1/2 cup brown sugar - dark, firmly packed
1/2 cup brown sugar - light, firmly packed
2 egg whites
1 tsp vanilla
3 cups figs, fresh, finely chopped
1/4 cup water
2 Tbsp sugar
2 Tbsp lemon juice

Instructions

Servings: 36. Sift flour with salt and cinnamon. Cream butter and sugars until very fluffy; beat in egg whites and vanilla. Slowly work in flour; wrap dough and chill 2 to 3 hours. Meanwhile, prepare filling. Simmer the ingredients together, stirring frequently, 5 to 7 minutes until thick. Cool but do not chill. When dough has chilled long enough, preheat oven to 350 degrees. Roll out dough, a small portion at a time, 1/4 inch thick and cut in pieces about 2 1/2 inches wide and 3 inches long. Place a level teaspoon of fig mixture in the center of each and fold dough around filling as though folding a business letter. Flatten cookies slightly and place seam down 1 inch apart on ungreased baking sheets; bake about 12 minutes until lightly browned and just firm. Cool on racks. NOTE: If fresh figs are not available, substitute 2 cups finely chopped dried golden figs and increase water to 1 cup.