RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Cookies: Honey-Fig-Nut Bars - pareve
The cup of honey in the ingredient list certainly puts these bar cookies in the tradition of sweet foods to welcome a sweet new year. Later in the year, you could prepare them in honor of Tu B'Shevat. The figs are a biblical fruit, but you might want to substitute almonds or pistachios -- also biblical -- for the pecans. Karen Selwyn * * * * * * * * * Honey-Fig-Nut Bars 3 eggs 1 cup honey Grated peel of 1 lemon 1 cup all-purpose flour 1 teaspoon baking powder Dash salt 1 (8-ounce) package dried figs, chopped 1 cup chopped pecans Confectioners' sugar Beat eggs in mixing bowl until light and fluffy. Add honey and lemon peel; mix well. Combine flour, baking powder and salt in separate bowl; blend into egg mixture. Fold in figs and pecans. Grease a 13-by-9-inch baking pan; line bottom with waxed paper. Spoon batter into pan; smooth top with rubber spatula. Bake in a preheated 325-degree oven 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool 5 minutes. Loosen around edges with sharp knife. Invert onto board; peel off waxed paper. Cut into 2-by-2-inch bars. Just before serving, sprinkle with confectioners' sugar. Yield: 48 bars. Source: "Delicious Idea for Yom Kippur Buffet" Judy Zeidler ST. LOUIS POST DISPATCH (on-line edition), 9/9/91
