RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Cookies: Fig Bars - pareve
Figs aren't one of the four species, but they seem to be strongly linked with Sukkot by custom. I suspect you could experiment with the recipe using some or all dates. Karen Selwyn * * * * * * * * Fig Cookies 1 lb dried brown figs (see note) 1/2 cup sifted all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 2 eggs (see note) 1/2 cup light brown sugar, firmly packed 1 teaspoon vanilla extract 1 1/2 cups pecan medium-sized pieces (see note) confectioners' sugar Preheat the oven to 350 degrees. Line the inside of a 9" square pan with foil, taking care to smooth the foil well. Brush the both the sides and bottom of the foil with melted butter. Cut the stems off the figs. Dice the fruit into 1/4-inch to 1/2 pieces. Sift together the flour, baking powder and salt. Set aside. In a mixing bowl, beat the eggs until just blended. Add the sugar and vanilla, combining well. Add the dry ingredients and beat until smooth. (An electric blender may be useful for this step.) Stir in the figs and nuts. Pour the batter into the prepared pan and smooth the batter on top. Bake for 35 minutes. Cool in the pan until tepid. Cover the pan with a rack and turn upside down. Lift off the baking dish. Then carefully peel the foil off. Cover with a fresh sheet of foil which is over-sized. Invert the dish so it is right side up once again and sitting on foil. When completely cool, use the foil to wrap the recipe and place in the freezer for 1 hour (it's much easier to cut this into bars when almost frozen). Cut the whole into bars. To serve, sprinkle with confectioner's sugar. To store, wrap each bar individually in plastic wrap. Notes: Although this recipe is made with dried figs, make certain the dried figs are moist and soft. This recipe works with either large-size or extra-large-size eggs. Maida Heatter recommends avoiding commercially cut pecan pieces as she feels they are cut too small. Source: NEW BOOK OF GREAT DESSERTS Maida Heatter
