| 1 | For filling: finely chop figs and mix in saucepan with sugar, water and lemon juice. |
| 2 | Place over medium heat; cook, stirring for 10 min. or until thick & jam- like. |
| 3 | Remove from heat; cool. |
| 4 | Cover and chill. |
| 5 | With mixer, beat together butter, sugar, eggs & vanilla until well blended. |
| 6 | Mix flour, salt & baking soda. |
| 7 | Stir into first mixture; dough will be stiff. |
| 8 | Wrap in plastic wrap and chill 3-4 hours or overnight. |
| 9 | When ready to bake, turn dough out onto lightly floured surface. |
| 10 | Roll into a 14x12 rectangle. |
| 11 | Cut into 4 strips 3-?x 12 inches long. |
| 12 | Spoon filling evenly down center of strips. |
| 13 | With spatula, turn in sides of strips. |
| 14 | Press edges together to seal. |
| 15 | Cut each strip into 10 pieces. |
| 16 | Arrange seam side down on baking s sheets. |
| 17 | Bake at 375°F for 10-12 min. or until firm and lightly browned. |
| 18 | Cool on racks. |
| 19 | Store airtight. |
| 20 | Note: chilling dough overnight is best |
