Buttery Fig Bar Cookies
|Ripe figs||2 Pound|
|Lemon juice||2 Tablespoon|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Pound, softened (1 Cup, Divided)|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Rolled oats||1 1⁄2 Cup (24 tbs)|
Remove stems and blossom ends from figs; coarsely chop figs, place in a 2- to 3-quart pan, and add lemon juice and granulated sugar.
Cook over medium heat, stirring often, until reduced to 2 cups; as mixture thickens, reduce heat to prevent scorching.
Remove from heat and let cool.
In a large bowl, cream butter and brown sugar.
In another bowl, stir together flour, baking soda, and salt.
Add to creamed mixture; blend well.
Stir in oats.
Press half the mixture evenly over bottom of a 9- by 13-inch baking dish.
Spread fig mixture on top.
Top evenly with remaining oat mixture and pat down lightly.
Bake in a 400° oven until lightly browned (20 to 25 minutes).
Let cool in pan on a rack.
While still warm, cut into about 1 1/2 - by 2 1/2-inch bars.