Fig Bars (fig Newtons)

In a large bowl, beat together shortening, brown sugar, eggs and vanilla until creamy. Add all-purpose flour, whole-wheat flour, baking soda, baking powder, orange peel and salt, beating until blended. Refrigerate dough 1 to 2 hours. Prepare fig Filling; set aside. To bake cookies, preheat oven to 375F (190C). Grease baking sheets. On a floured surface, roll dough into a 14-inch square. Cut dough into 4 equal strips, each 14 inches long and 3 1/2 inches wide. Spoon 1/4 of Fig Filling in a 1 1/2 inch wide mound down center of each strip. Using a long spatula, lift sides of each dough strip over filling, overlapping slightly on top. Press edges together to seal. Cut strips crosswise in half for ease in handling. Place, seam-side down, 3 inches apart on greased baking sheets. Brush off any excess flour. Cut each strip into 7 (1 inch) crosswise pieces, but do not separate. Bake 13 to 15 minutes or until puffed and firm to the touch. Cool 5 to 10 minutes on baking sheets; then cut apart and remove to racks to cool completely. Makes about 56 (2'' x 1'') cookies. In a medium saucepan, combine figs, water, lemon or orange juice and granulated sugar. Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer 5 to 10 minutes or until thickened, stirring occasionally. Cool.