Fig Newton Bars

Directions

Sift flour with salt and cinnamon.

Cream butter and sugars until very fluffy; beat in egg whites and vanilla.

Slowly work in flour; wrap dough and chill 2 to 3 hours.

Meanwhile, prepare filling.

Simmer the ingredients together, stirring frequently, 5 to 7 minutes until thick.

Cool but do not chill.

When dough has chilled long enough, preheat oven to 350℉ (180℃).

Roll out dough, a small portion at a time, ¼ inch thick and cut in pieces about 2½ inches wide and 3 inches long.

Place a level teaspoon of fig mixture in the center of each and fold dough around filling as though folding a business letter.

Flatten cookies slightly and place seam down 1 inch apart on ungreased baking sheets; bake about 12 minutes until lightly browned and just firm.

Cool on racks.