Fig-Bar Cookies

For Dough: Mix the flour, baking powder and salt. Beat sugar and butter in a large bowl with electric mixer until smooth. Beat in egg, egg yolk and vanilla. Stir in flour mixture until well blended.

Divide dough in half. Wrap and refrigerate 1 hour or until firm enough to roll out.

Meanwhile make filling: Mix figs, orange juice, honey and cinnamon in a nonstick skillet or saucepan. Bring to a boil, reduce heat and simmer uncovered 20 minutes until mixture is reduced to a thick paste. Spread on a baking sheet to cool.

Heat oven to 375 degrees F. Line a 13- x 9-inch baking pan with foil, letting foil extend above pan on ends. Grease foil.

With a lightly floured rolling pin on a floured surface, roll out half the dough to a 13- x 9-inch rectangle. Flip dough around rolling pin and unroll onto the prepared pan. (If dough tears, simply patch it together.) Spread filling evenly over dough. Roll out remaining dough and lay over filling.

Bake 30 to 35 minutes until golden brown. Cool in pan on a wire rack.

Lift, holding foil ends, from pan to a cutting board. Cut into squares. Dust with powdered sugar. Top each cookie with a piece of fruit-shaped cereal. Store airtight.