Fig, Raisin, Date, Prune or Apricot-filled Bar

Cream together sugar and shortening in a large bowl until light and fluffy, about 2-3 minutes.

Beat in the egg and vanilla extract until well combined.

Alternate adding flour mixed with baking powder and salt, then milk, beginning and ending with the flour mixture; stir until just combined.

Divide dough in half and press one portion firmly into the bottom of a greased 9-inch square baking pan to form an even layer.

Prepare the filling by cooking dried figs, raisins, dates, prunes, or apricots with a small amount of water over medium heat until softened and spreadable, then spread evenly over the dough base.

Crumble or roll out the remaining dough and distribute it over the filling layer, pressing gently to seal.

Bake in a preheated 375°F oven for 25-30 minutes until the top is golden brown.

Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Cut into bars or squares and serve at room temperature.