Fruit Bars

INGREDIENTS

INSTRUCTIONS

In large bowl of an electric mixer, beat butter, granulated sugar, and
brown sugar until creamy. Beat in eggs and vanilla. In another bowl, stir
together whole wheat flour, all purpose flour, wheat germ, salt, and baking
soda; gradually add to butter mixture, blending thoroughly.
Cover dough tightly with plastic wrap and refrigerate until easy to handle
(at least 1 hour) or until next day. meanwhile, prepare fruit filing of
your choice; set aside.
Divide dough into 2 equal portions. Return one portion to refrigerator. On
a floured board, roll out other portion to a straight-edged 9 X 15 inch
rectangle; cut lengthwise into three strips.
Divide cooled fruit filing into 6 equal portions and evenly distribute one
portion down center of spatula to lift sides of each dough strip over
filling, overlapping edges slightly on top. Pres together onto greased
baking sheets (seam side should be down). Brush off excess flour.
Refrigerate for about 15 minutes. Meanwhile, repeat rolling and filling
with remaining dough.
Bake in a 375 degree oven for 15 to 20 minutes or until browned. Let cool
on baking sheets on a rack for about 10 minutes; then cut each strip
crosswise into 4 pieces. Transfer cookies to racks and let cool completely.
Store covered. Makes 4 dozen.
Fig filling. Using a food processor or a food chopper fitted with a medium
blade, grind together 1 pound dried figs (about 2 cups tightly packed) and
1/2 cup walnuts or almonds. Turn into a medium size pan and add 1/3 cup
sugar, 1/2 cup water, 1 teaspoon grated lemon peel and 2 tablespoons lemon
juice. Place over medium heat and cook, stirring until mixture boils and
becomes very thick (5 to 8 minutes). Let cook completely.
Prune filling. Follow directions for fig filling, but substitute 2 cups
lightly packed moist pack pitted prunes for figs and add 3/4 teaspoon
ground cinnamon with sugar.
Apricot filling. Follow directions for fig filling, but substitute 3 cups
lightly packed dried apricots for figs and use 1 teaspoon grated orange
peel in place of lemon peel.
Date filing. Follow directions for fig filling, but substitute 1 pound
pitted dates for figs and increase lemon peel to 2 teaspoons.
Recipe by: Sunset Cookies
Posted to JEWISH-FOOD digest by Jim and Cindy <cmutchie@mindspring.com> on
Aug 25, 1998, converted by MM_Buster v2.0l.

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