• Mix flours, baking soda and salt in medium-size bowl.

  • Beat together butter and 1 cup sugar in bowl until smooth and creamy. Beat in eggs, one at a time, and vanilla.

  • On low speed, beat in flour mixture. Divide dough in half; wrap each half in plastic wrap; refrigerate for at least 30 minutes.

  • Using on-and-off pulses, chop figs in food processor. Combine with remaining 1/3 cup sugar, the water and lemon rind in medium-size saucepan. Cook over low heat 5 minutes. Let cool.

  • On lightly floured surface, roll out half of dough into 16 x 8-inch rectangle. Cut lengthwise into 2 strips, each 16 x 4 inches.

  • Place about 1/2 cup of fig mixture evenly down center of each strip, lengthwise. Fold sides of dough over filling; press edges together to seal. Repeat with remaining dough and filling.

  • Cut each bar in half crosswise. Transfer, seam side down, to ungreased baking sheet. Refrigerate 20 minutes.

  • Heat oven to 375°F.

  • Bake bars in 375°F oven for 16 to 18 minutes or until lightly browned. While still warm, cut bars into 1-inch cookies. Transfer to wire rack to cool.

  • . Sift confectioners sugar into medium-size bowl. Stir in lemon juice until smooth and good drizzling consistency. Divide into 3 equal portions; color one red, one green and leave third white. Drizzle over bars.