|Flour||3 Cup (48 tbs), sifted|
|Butter/Margarine||2⁄3 Cup (10.67 tbs)|
|Firmly packed dark brown sugar||1⁄2 Cup (8 tbs)|
|Firmly packed light brown sugar||1⁄2 Cup (8 tbs)|
|Dried golden figs||2 Cup (32 tbs), chopped|
|Water||1 Cup (16 tbs)|
|Lemon juice||2 Tablespoon|
Sift flour with salt and, if you like, cinnamon.
Cream butter and sugars until very fluffy; beat in egg whites and vanilla.
Slowly work in flour; wrap dough and chill 2-3 hours.
Meanwhile, prepare filling: Simmer all ingredients together, stirring frequently, 5-7 minutes until thick.
Cool but do not chill.
When dough has chilled long enough, preheat oven to 350° F.
Roll out dough, a small portion at a time, 1/4" thick and cut in pieces about 2 1/2" wide and 3" long.
Place a level teaspoon, fig mixture in center of each, fold dough around filling as though folding a business letter.
Flatten cookies slightly and place seam side down 1" apart on ungreased baking sheets; bake about 12 minutes until lightly browned and just firm.
Cool on racks.