Fig and Date Bars

ingredients

• 1/3 cup vegetable shortening, room temperature
• 1-cup light brown sugar
• 2 eggs
• 1-teaspoon pure vanilla extract
• 2 1/2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 2 teaspoons baking powder
• Pinch salt
• 3/4 cup Stonewall Kitchen Fig and Walnut Butter
• 3/4 cup dates, pitted and chopped
• 1/4 cup chopped nuts, such as pecans or walnuts, toasted

directions

1. Combine the shortening and brown sugar in the bowl of an electric mixer fitted with a paddle attachment (a hand mixer can also be used). Cream until fluffy. Add the eggs one at a time and mix until uniform, scrape the sides of the bowl when necessary. Mix in vanilla. In a separate bowl combine the flour, baking soda, baking powder and salt. Whisk together. Slowly add flour mixture to the shortening/sugar mixture and mix until dough forms a ball. Remove dough. Form a disc and wrap in plastic wrap. Chill 2 hours or overnight
2. Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper or grease. Roll dough into a 14-inch square. Cut into 4 equal pieces (14 X 3 ½ inch strips).
3. Combine Stonewall Kitchen Fig and Walnut Butter, dates and nuts. Divide in 4 equal parts. Put filling in a strip down the middle of each section of dough.
4. *Lift sides and fold over, overlap slightly on top. Press edges to seal. If dough forms small cracks, gently press with fingers to remove cracks. Place seam side down 3-inches apart on prepared baking sheet. Cut each strip into 1-inch crosswise pieces, but do not separate. Bake 10-15 minutes, or until golden brown. Remove from oven. Cool 5 minutes. Cut pieces apart.