½ cup shortening
1½ cups sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
3 cups self-rising flour
½ cup milk
1 cup finely chopped figs
1 cup boiling water

Preheat oven to 400°F.  Spray a large cookie sheet with non-stick vegetable spray.

In a large mixing bowl, cream shortening and 1 cup sugar until light and fluffy.  Add egg and vanilla; beat until blended.  Add milk and flour alternately, beating well after each addition.

On a lightly floured board, roll dough out to 1/8-inch thickness.

In a small saucepan, combine figs and boiling water; boil for 5 minutes.  Cool slightly.  Spread over half the dough.  Cover with the other half.  Cut into oblong bars.  Place on prepared cookie sheet.

Bake 12 to 15 minutes or until lightly browned.  Remove from cookie sheet; cool completely on a wire rack.

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