New This Month

Homemade Fig Bars

8

A sophisticated version of the supermarket standby, these moist cookies keep well.

  • Yield: Makes 2 dozen

Source: Martha Stewart Living, June/July 1993

Ingredients

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • Zest of 1 lemon
  • 2 1/2 cups all-purpose flour
  • Pinch of salt
  • Fig Filling
  • Egg wash made with 1 yolk and a little water

Directions

  1. Cream butter and sugar with the paddle attachment of an electric mixer. Add egg, 1 egg yolk, vanilla, and lemon zest; mix well. Add flour and salt; mix on low speed until dough just comes together. Wrap dough in plastic, and chill until firm, about 1 hour.

  2. Divide dough in half. Roll out one half to fit a 10-by-15-inch baking sheet. Pick up dough by wrapping it around a rolling pin, and unroll it onto baking sheet.

  3. Spread fig filling evenly over pastry. Roll out remaining half of dough, and cover filling. Trim excess pastry to make a perfect rectangle. Chill for 1 hour.

  4. Preheat oven to 375 degrees. Use a paring knife to score dough lightly into 1-by-3-inch bars. Use a fork to prick holes in each bar. Make an egg wash by combining remaining egg yolk with 1 teaspoon water. Lightly brush bars with egg wash. Bake until golden brown, 25 to 30 minutes. Cut into bars, and let cool.

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