INGREDIENTS

INSTRUCTIONS

1. Cream butter and sugar with the paddle attachment of an electric mixer.
Add egg, egg yok vanilla, and lemon zest; mix well. Add flour and salt; mix
on low speed just until dough 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. RoU out remaining half of dough
and cover filling, Trim excess pastry to make a perfect rectangle. Chill
for 1 hour.
4. Heat oven to 375'. Use a paring knife to score dough lightly into
1-by-3-inch bars. Use a fork to prick holes in each bar. Lightly brush with
egg wash. Bake 25 to 30 minutes, or until golden brown. Cut into bars and
let cool.
Martha Stewart Living/June & July/93  Scanned & fixed by Di Pahl
From: Teri Chesser                    Date: 13 Jan 97
Posted to MM-Recipes Digest V4 #196 by BobbieB1@aol.com on Jul 28, 1997

A Message from our Provider:

“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”