Cherry - Fig Bars
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
---Filling---4 oz dried figs, diced1/4 cup water1/3 cup thawed frozen cherries (with juice)1 tbsp lemon juice1 tsp ground ginger---Cookie---1 tsp cornstarch1 tbsp water1/2 cup shortening1/4 cup sugar1/2 tbsp vanilla1 cup flour1/2 cup whole wheat flour1/4 tsp baking powder
---Filling---
Combine all the ingredients in a small saucepot and bring up to a slow simmer.
Cook 25 - 30 minutes, until all the liquid is absorbed and figs begin to "paste".
Purée in a food processor to a thick puree.
Cool completely, set aside.
---Cookie---
Combine cornstarch and water in a small dish, whisking smooth. Set aside.
Cream shortening and sugar until light.
Beat in cornstarch slurry and vanilla until well combined.
By hand, gently but thoroughly beat in the flours and baking powder to form a very stiff dough.
---Assembly---
Line 2 baking sheets with parchment.
Roll dough into a large, fairly thin (1/4" or so) rectangle on a well-floured board.
Cut into four wide, equal strips.
Place filling in a pastry bag with a large plain tip (or use a large Ziploc with a corner cut off).
Pipe a line of filling down one side of each strip.
Fold the dough over the filling, pinching the edges to seal well. Place on baking sheets.
Chill 2-3 hours, or freeze up to 3 months.
Preheat oven to 350F.
Using a sharp, serrated knife, cut each log into ten equal cookies.
Bake 12 minutes.
Allow cookies to cool completely on sheets.
Number of Servings: 30
Recipe submitted by SparkPeople user JO_JO_BA.
Combine all the ingredients in a small saucepot and bring up to a slow simmer.
Cook 25 - 30 minutes, until all the liquid is absorbed and figs begin to "paste".
Purée in a food processor to a thick puree.
Cool completely, set aside.
---Cookie---
Combine cornstarch and water in a small dish, whisking smooth. Set aside.
Cream shortening and sugar until light.
Beat in cornstarch slurry and vanilla until well combined.
By hand, gently but thoroughly beat in the flours and baking powder to form a very stiff dough.
---Assembly---
Line 2 baking sheets with parchment.
Roll dough into a large, fairly thin (1/4" or so) rectangle on a well-floured board.
Cut into four wide, equal strips.
Place filling in a pastry bag with a large plain tip (or use a large Ziploc with a corner cut off).
Pipe a line of filling down one side of each strip.
Fold the dough over the filling, pinching the edges to seal well. Place on baking sheets.
Chill 2-3 hours, or freeze up to 3 months.
Preheat oven to 350F.
Using a sharp, serrated knife, cut each log into ten equal cookies.
Bake 12 minutes.
Allow cookies to cool completely on sheets.
Number of Servings: 30
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 71.6
- Total Fat: 3.6 g
- Cholesterol: 2.0 mg
- Sodium: 0.6 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 0.8 g
- Protein: 0.9 g
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