*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 20   Preparation Time :0:00
 Categories    : Cookies                          Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5      tbsp          Unsalted butter
    2      tbsp          Sour cream
      2/3  c             dark brown sugar -- firmly packed
    2                    Eggs -- at room temperature
    1      tsp           Vanilla extract
    2      c             All-purpose flour
    2      tsp           Baking powder
      1/2  tsp           Baking soda
      1/2  tsp           Ground cinnamon
      1/2  tsp           Salt
    2      c             Dried figs
    1 3/4  c             Water
      1/3  c             Sugar
    2      tsp           lemon rind -- grated
      1/4  tsp           Salt
 In a small bowl, cream butter and sugar, beating until mixture is very light &
thick. Add eggs one at a time; beat in vanilla 2) Sift together, flour, baking
pwdr., soda, cinnamon and salt. Add to creamed mixture, beating on low speed or
by hand. Mix well and turn out on sheet of floured plastic; wrap, then
refrigerate for at least 2 hrs. 3) Cut heavy stems off of figs. Combine figs and
water in heavy saucepan and simmer, covered, for 30 min., or until fruit is soft.
Add sugar, lemon rind, and salt and simmer, covered, for 15 min. longer. Press
mixture thru food mill and cool. 4) Preheat oven to 350 F. Cover lge.
 baking sheet with parchment or spray with food release. 5) Divide the chilled
dough into thirds and refrigerate 2 parts. Roll remaining piece on well floured
surface to form rectangle abt. 5 x 11". 6) Spread 1 third of fig filling slightly
to one side of center, along the length of the dough, leaving 1/2 margin around
edges. Mound filling slightly in center along whole length. Moisten edges with
water. VERY GENTLY, lift uncovered pastry with spatula and fold over filling.
Press 2 halves together to seal. Trim edges and shape roll into a neat,
half-cylinder form abt. 11 long and 2-2 1/2 wide. Place on prepared baking
sheet. 7) Repeat until all filling & dough is used, then bake for 25 min, or
until they are slightly browned. 8) Cool rolls somewhat on rack, then trim off
the ends and, with a sharp serrated knife, cut each one into slices abt 1 1/2
wide. Replace slices on rack. When bars are completely cool, store airtight.
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