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Prep Time: 8 Minutes Cook Time: 60 Minutes |
Ready In: 68 Minutes Servings: 4 |
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A recipe I tweaked from Cooking Light magazine. The tweak was using dried dates instead of figs but feel free to use figs too as they are very tasty also. Just easier for me to purchase dried dates in this area. Note these bar cookies need to have the dough chill for at least 8 hours. I usually make the dough the night before and then bake everything the next morning. Ingredients:
6 tablespoons butter, softened |
1/4 cup sugar |
1/4 cup honey |
1 teaspoon vanilla |
1 large egg |
1 3/4 cups all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
2 cups dried dates (about 12 ounces) |
1 tablespoon orange rind, grated |
1/4 cup boiling water |
2 tablespoons sugar |
2 tablespoons honey |
2 tablespoons fresh orange juice |
cooking spray |
1 teaspoon low-fat milk |
1 large egg yolk, slightly beaten |
Directions:
1. For dough: Beat butter at medium speed with a mixer until smooth. Add the 1/4 cup of sugar and beat 2 minutes.
2. Add 1/4 cup honey, vanilla, and egg, beating until well blended.
3. In separate bowl, combine flour, baking powder and salt with a whisk. Add flour mixture to egg mixture, stirring just until moist.
4. Divide the dough in half, and gently press each half of dough into a square on plastic wrap. Cover with additional plastic wrap and chill for 8 hours.
5. Filling:.
6. Preheat oven to 375°F Coat a 9-inch square pan with cooking spray and set aside.
7. Place dates and orange rind in a food processor, and process until all are minced.
8. Combine boiling water, 2 tbs sugar and 2 tbs honey, stirring until sugar dissolves. Stir in fresh orange juice.
9. With processor on, slowly add orange juice mixture to date mixture through the food chute. Process until well blended, scraping sides occasionally; set aside.
10. Working with one portion of dough at a time (cover remaining dough to keep from drying), roll each portion to a 9-inch square on a heavily floured surface. Fit one portion into the bottom of the baking pan.
11. Spread date mixture evenly over the dough in the pan.
12. Place the remaining square of dough on top of the date filling.
13. Combine the milk and egg yolk in a small bowl, stirring with a whisk. Brush milk mixture over top of dough.
14. Bake for 30 minutes or until top is golden. Cool 30 minutes on wire rack. Remove from pan and cool completely.
15. After the bars have cooled completely, transfer to a flat surface or sturdy cutting board and use a sharp, heavy knife to cut into pieces.
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