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Italian Fig Filled Bars




Source of Recipe


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List of Ingredients




COOKIE DOUGH

1 18 oz tube refrigerated sugar cookie dough
1/2 c all-purpose flour
1 tsp vanilla

FIG FILLING

1/2 c fig preserves
1/4 c chopped dried figs
1 tsp lemon juice
1/2 tsp grated lemon zest
1/2 tsp ground cinnamon

Preheat oven to 350. Lightly grease a large baking sheet.

In a mixing bowl, using your hands to break up the cookie dough. Sprinkle with the flour and vanilla. Use your hands to knead the dough until all the ingredients are thouroughly incorporated. Form the dough into a 4x6 inch rectangle, wrap in plastic wrap, and refrigerate for at least 15 minutes or up to 4 hours.

While the dough is chilling, make the filling. In a small bowl, stir together the preserves, figs, lemon zest and juice, and the cinnamon.

On a lightly floured surface, roll the dough to a rough 4x6 rectangle. Spread the filling down the center of the dough. Use a small spatula to fold and roll both sides of the dough over the filling to form a filled roll. Pinch the dough edges together to seal the filling in the roll. Use a small sharp knife to cut the roll into 3/4 inch diagonal slices. Use a spatula to transfer the slices, dough side up, to the baking sheet, at least 1 inch apart.

Bake until the dough is lightly browned and set, 15 to 17 minutes. The cookies will spread a little bit, but the filling should remain contained. Let the cookies cool for about 1 minute on the baking sheet, then use a spatula to transfer the cookies to a rack to cool completely.

VARIATIONS:
The bars can also be filled with other thick preserves or marmalades.

The bars can be drizzled with confectioners' sugar icing (mix 2 cups confectioners' sugar, 1'2 tsp vanilla, and just enough orange juice to make a drizzling consistency) and sprinkle with colored sugars. This is typical in Italy.

Recipe