Marthas Chewy Fig Bars Recipes

Steps:

• Cream butter and sugar with the paddle attachment of an electric mixer. Add egg, 1 egg yolk, vanilla, and lemon zest; mix well. Add flour and salt; mix on low speed until dough just comes together. Wrap dough in plastic, and chill until firm, about 1 hour.
• Divide dough in half. Roll out one half to fit a 10-by-15-inch baking sheet. Pick up dough by wrapping it around a rolling pin, and unroll it onto baking sheet.
• Spread fig filling evenly over pastry. Roll out remaining half of dough, and cover filling. Trim excess pastry to make a perfect rectangle. Chill for 1 hour.
• Preheat oven to 375 degrees. Use a paring knife to score dough lightly into 1-by-3-inch bars. Use a fork to prick holes in each bar. Make an egg wash by combining remaining egg yolk with 1 teaspoon water. Lightly brush bars with egg wash. Bake until golden brown, 25 to 30 minutes. Cut into bars, and let cool.

Steps:

• Make the cookie dough: In the bowl of an electric mixer fitted with the paddle attachment, cream butter, 1/2 cup plus 2 tablespoons sugar, the vanilla, and salt together until smooth. Add 1 egg and egg yolk, beating to combine, scraping the sides of the bowl with a rubber spatula. Add 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.
• Make the filling: In a shallow, medium saucepan, combine lemon rind, cinnamon stick, figlets, cognac, 1 cup sugar, and 2 cups water over medium-high heat. Bring to a boil, and reduce heat to low; simmer until the liquid has evaporated, about 30 minutes, stirring occasionally. Remove lemon rind and cinnamon stick, and let cool.
• Place fig mixture in the bowl of a food processor, and pulse until smooth, 20 to 30 seconds.
• Remove the cookie 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 lengthwise into three strips, 3 by 12 inches. If the dough becomes soft, it may be necessary to chill it again.
• Transfer the filling to a pastry bag fitted with a #8 or #808 plain tip. Pipe the filling down the center of each strip. Brush beaten egg along one of the 12-inch sides of dough. Fold dough over fig filling to enclose, pressing gently to seal. Transfer to a baking sheet lined with a parchment paper, seam side down. Repeat with the remaining dough and filling. Chill in refrigerator for 30 minutes.
• Preheat oven to 350 degrees. Bake cookies 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.

Steps:

• Soak figs in the water for 1 hour. In a small saucepan, combine the fig mixture with the sugar, and cook over medium heat until thick and stewy. Remove from heat and set aside to cool.
• In a large bowl, cream together the butter and sugar. Beat in the milk and vanilla until smooth. Combine the flour, baking powder and salt, stir into the creamed mixture. Cover and refrigerate for one hour.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
• Divide the dough into two pieces and knead each piece about 5 or 6 times. On a well floured surface, roll the dough out to 1/4 inch thickness. Line the prepared pan with one piece of the dough. Spread the fig mixture over it, then cover with the other piece of dough.
• Bake for 25 to 30 minutes in the preheated oven, until golden brown. Cool and cut into squares.

Steps:

• Make the dough: Combine butter, granulated sugar, yolks, salt, vanilla, and flours in the bowl of a food processor. Process until dough comes together, 30 to 60 seconds. Turn dough out and divide in half. Shape each half into a 3-by-5-inch rectangle and wrap tightly in plastic wrap. Chill for 1 hour.
• Make the filling: Heat figs and port in a small saucepan over medium until just simmering. Let stand until liquid is absorbed, about 10 minutes.
• Transfer fig mixture to a food processor. Add vanilla bean seeds, brown sugar, and salt; process until a paste forms, 1 minute.
• Preheat oven to 325 degrees with rack in the middle position. Roll out one piece of dough between lightly floured sheets of parchment paper into an 8-by-11-inch rectangle. Spread half of the filling lengthwise down the center of the dough to form a 2 1/2-by-9-inch rectangle. Use parchment to lift dough and fold over the filling to cover. Pinch edges to seal. Refrigerate on parchment until firm, 15 minutes. Repeat process with remaining dough and filling.
• Remove both pieces of filled dough from refrigerator. Use parchment to carefully flip dough, seam-side down, onto a single parchment-lined baking sheet. Let stand 5 to 10 minutes. Combine egg and cream, and lightly brush dough. Sprinkle generously with turbinado sugar. Bake until golden brown, 30 to 35 minutes. Let cool on pan before slicing crosswise into 3/4-inch-thick pieces.

Steps:

• Preheat oven to 375 degrees. Butter an 8-inch square baking pan; line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang. Butter paper; set pan aside.
• In a food processor, pulse together 2 cups flour and 1 cup sugar. Add butter; pulse until mixture resembles coarse meal. Transfer half of mixture to prepared pan; with lightly floured fingers, press firmly into bottom. Set aside. Shape remaining mixture into large, moist clumps; transfer topping to a bowl, and set aside. Wipe food processor bowl clean.
• Make filling: In food processor, blend figs, apple juice, lemon zest, and remaining 2 tablespoons each flour and sugar until a thick paste forms.
• Using a small offset spatula or table knife, spread filling over crust. Sprinkle with topping. Bake until topping is golden brown, 60 to 65 minutes.
• Transfer pan to a wire rack; let cool completely. Using paper overhang, lift crumble from pan, and transfer to a cutting board; cut into 20 bars.