Fig Newton Bars

• 3 cups flour, all-purpose sifted
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 23 cup butter or margarine
• 1/2 cup brown sugar, dark firmly packed
• 1/2 cup brown sugar, light firmly packed
• 2 each egg whites
• 1 teaspoon vanilla extract
• 3 cups figs fresh, finely chopped
• 1/4 cup water
• 2 tablespoons sugar
• 2 tablespoons lemon juice

1. Sift flour with salt and cinnamon.
2. Cream butter and sugars until very fluffy; beat in egg whites and vanilla.
3. Slowly work in flour; wrap dough and chill 2 to 3 hours.
4. Meanwhile, prepare filling.
5. Simmer the ingredients together, stirring frequently, 5 to 7 minutes until thick.
6. Cool but do not chill.
7. When dough has chilled long enough, preheat oven to 350F (180C).
8. Roll out dough, a small portion at a time, 1/4 inch thick and cut in pieces about 2 1/2 inches wide and 3 inches long.
9. Place a level teaspoon of fig mixture in the center of each and fold dough around filling as though folding a business letter.
10. Flatten cookies slightly and place seam down 1 inch apart on ungreased baking sheets; bake about 12 minutes until lightly browned and just firm.
11. Cool on racks.

flour, salt, cinnamon, butter, brown sugar, brown sugar, egg whites, vanilla, figs fresh, water, sugar, lemon juice

Taken from recipeland.com/recipe/v/fig-newton-bars-34502 (may not work)