FIG BARS
Makes 48 1 1/2-inch bars
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1/2 cups plus 2 tablespoons sugar
1/2 teaspoon pure vanilla extract
1 large egg, room temperature
1 large egg yolk, room temperature
2-1/2 cups all-purpose flour
Rind of 1/2 lemon, cut into four 1-inch strips
1 cinnamon stick
24 ounces dried black mission figlets, stems trimmed
1/4 cup cognac
1 large egg, room temperature, lightly beaten, for sealing the dough
1. In the bowl of an electric mixer fitted with the paddle attachment,
cream the butter, 1/2 cup plus 2 tablespoons sugar, vanilla, and salt
together until smooth. Add the egg and egg yolk, beating to combine,
scraping the sides of the bowl with a rubber spatula. Add the flour
gradually, and continue beating until just blended. Transfer the dough
to a sheet of plastic wrap, and shape into a rectangle. Wrap the dough
well. Chill in the refrigerator until firm, about 2 hours.
2. Combine the lemon rind, cinnamon stick, figlets, cognac, 1 cup sugar,
and 2 cups water in a shallow, medium saucepan over medium-high heat.
Bring to a boil, and reduce heat to low; simmer until the cooking liquid
has evaporated, about 30 minutes, stirring occasionally. Remove lemon
rind and cinnamon stick, and let cool.
3. Place fig mixture in the bowl of a food processor fitted with the
steel blade, and pulse until smooth, 20 to 30 seconds.
4. Remove the dough from the refrigerator, and divide in half. On a
parchment-lined work surface that has been lightly floured, roll one
half of the dough into a rectangle about 1/8 inch thick. Trim the dough
to 9 by 12 inches with a pizza wheel or a knife. Cut the rectangle into
three strips, 3 by 12 inches. If the dough is becoming soft, it may be
necessary to chill it again.
5. Transfer the fig mixture to a pastry bag fitted with a #8 or #808
plain tip. Pipe the fig mixture down the center of each strip. Brush egg
along one of the 12 inch sides of dough. Fold dough over fig filling to
enclose, pressing gently to seal. Transfer to a non-stick baking sheet
lined with a baking mat, seam-side down. Repeat with the remaining dough
and filling. Chill in refrigerator for 30 minutes.
6. Heat oven to 350 degrees. Bake until light golden, 20 to 25 minutes.
Remove to a cooling rack. When completely cooled, transfer to a cutting
board, and cut each log into eight 1-1/2 inch cookies with a serrated
knife.
'Look up to God with gladness and smile. Your face will never blush with
shame.'
~Angelique~
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