1/4 c Sugar;
3/4 c ;water;
2 tb Lemon juice;
1/2 c Butter; or margarine
1 c Sugar, brown; packed
2 ea Eggs;
1 ts Vanilla;
2 1/2 c Flour;
1/2 ts Salt;
1/2 ts Baking soda;
For filling: finely chop figs and mix in saucepan with sugar, water and
lemon juice. Place over medium heat; cook, stirring for 10 min. or until
thick & jam- like. Remove from heat; cool. Cover and chill. With mixer,
beat together butter, sugar, eggs & vanilla until well blended. Mix flour,
salt & baking soda. Stir into first mixture; dough will be stiff. Wrap in
plastic wrap and chill 3-4 hours or overnight. When ready to bake, turn
dough out onto lightly floured surface. Roll into a 14x12 rectangle. Cut
into 4 strips 3-1/2 x 12 inches long. Spoon filling evenly down center of
strips. With spatula, turn in sides of strips. Press edges together to
seal. Cut each strip into 10 pieces. Arrange seam side down on baking s
sheets. Bake at 375 for 10-12 min. or until firm and lightly browned. Cool
on racks. Store airtight.
Note: chilling dough overnight is best.
"Wrapped in your papoose,
your little fignewton"
