Buttery Fig Bar Cookies Recipe
Ingredients
| 2 pounds fully ripe figs | ||
| Lemon juice | 2 Tablespoon | |
| Granulated Sugar | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 3/4 Cup (16 tbs), softened | |
| Firmly packed brown sugar | 1 Cup (16 tbs) | |
| All purpose flour | 1 3/4 Cup (16 tbs) | |
| 1/2 teaspoon each baking soda and salt | ||
| Rolled oats | 1 1/2 Cup (16 tbs) | |
Directions
Remove stems and blossom ends from figs; coarsely chop figs, place in a 2- to 3-quart pan, and add lemon juice and granulated sugar.
Stir well.
Cook over medium heat, stirring often, until reduced to 2 cups; as mixture thickens, reduce heat to prevent scorching.
Remove from heat and let cool.
In a large bowl, cream butter and brown sugar.
In another bowl, stir together flour, baking soda, and salt.
Add to creamed mixture; blend well.
Stir in oats.
Press half the mixture evenly over bottom of a 9- by 13-inch baking dish.
Spread fig mixture on top.
Top evenly with remaining oat mixture and pat down lightly.
Bake in a 400° oven until lightly browned (20 to 25 minutes).
Let cool in pan on a rack.
While still warm, cut into about 1 1/2 - by 2 1/2-inch bars.
Stir well.
Cook over medium heat, stirring often, until reduced to 2 cups; as mixture thickens, reduce heat to prevent scorching.
Remove from heat and let cool.
In a large bowl, cream butter and brown sugar.
In another bowl, stir together flour, baking soda, and salt.
Add to creamed mixture; blend well.
Stir in oats.
Press half the mixture evenly over bottom of a 9- by 13-inch baking dish.
Spread fig mixture on top.
Top evenly with remaining oat mixture and pat down lightly.
Bake in a 400° oven until lightly browned (20 to 25 minutes).
Let cool in pan on a rack.
While still warm, cut into about 1 1/2 - by 2 1/2-inch bars.
Chef
