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After my son plowed through a whole box of Fig + Raspberry Bars in 1 day (okay, I did eat a few myself....) I thought, Yes, I could make these! When time is busy it makes my day to make a mess in the kitchen with Eliot. Give the kid a bit of flour, a few measuring spoons + a stack of cupcake liners and he is content for hours. Below is my own sloppy (but tasty) take on this recipe from Martha. This recipe does not make a cakey cookie, but rather more flaky + crisp-ish.
For the filling I did not use figs but rather cleaned out my pantry of severely dried up raisins + the last bit of raspberry jam, for good measure. Though you could really use any combo of dried fruit etc. I also decided to half the recipe, making adjustments to the recipe accordingly and used white whole wheat flour.
To assemble the cookies I did not follow the notion of a traditional "fig bars" as the Martha recipe suggests. With the help of my assistant Eliot, we made the cookies "sandwich style". Dividing the dough into 4 equal hunks, 2 "tops" and 2 "bottoms". Rolling each hunk of dough (which is quite sticky, use flour to roll out!) into roughly 6x8" rectangles. Smear a generous layer of the fruit mixture onto the "bottom" part, topping it with the "top" portion you have rolled out. Cut each fruit filled rectangle into 8-12 cookies, about 24 cookies in total. Ours were quite sloppy, some large, some small. I say it's charming + Eliot had fun. Cut your cookies as you wish. You could refrigerate your uncooked cookies at this time to firm them up as the dough does get quite soft. Eliot + I did not have the patience + threw them in the oven as-is.
The recipe advises to let the cookies cool, though we couldn't wait + stood at the kitchen counter and ate "hot" cookies out of the oven. Yum.