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1 lbdried brown figs (about 2 cups)
1/2 csifted all-purpose flour
1/2 tspbaking powder
1/2 clight brown sugar, firmly packed
1 tspvanilla extract
6 ozwalnuts, chopped (about 1 1/2 cups)
·powdered sugar, for dusting
How to Make Fig & Walnut Bars
- Place rack in center of oven and preheat to 350F. Line a 9 inch square baking pan with foil. Easiest is to turn the pan upside down, dover it with a 12 inch square of foil, fold down the sides and the corners, then remove the foil, turn the pan right side up, and pop the foil into the pan. Spray the foil with baking spray or spread melted butter on it.
- With a small sharp knife, remove the tough stems on the figs. Then cut the figs into 1/4 to 1/2 inch pieces. Easiest to do with scissors. Set the figs aside.
- Sift together the flour, baking powder, and salt. Set aside.
- In a mixer bowl, beat the eggs just to mix well. Beat in the sugar and vanilla. Add the sifted dry ingredients and beat until smooth. Stir in the figs and nuts.
- Turn into the prepared pan and smooth the top. Bake for 35 minutes. Cool in the pan until tepid.
- Cover with a rack, turn the pan and rack over, remove the pan, peel off the foil, cover with a fresh square of foil or wax paper (to keep it from sticking to the rack), then flip it over onto the rack to cool completely.
- When cool, place in the freezer for about an hour. This makes it easier to make clean cuts. Transfer to a cutting board and, with a long sharp knife, cut into 4 strips. Then cut each strip into 6 bars.
- To sugar the cookies, place them on wax paper. Place confectioners sugar in a strainer and sugaar them generously. Then turn them over and sugar the other side!
- Wrap these individually in clear cellophane or wax paper. Or, you can package them in an airtight container, separated by wax paper.