CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Fruits |
Jewish |
Desserts, Cookies, Nuts, Fruits, Snacks |
36 |
servings |
INGREDIENTS
3/4 |
c |
Black mission figs; soaked 2 hrs in 1/2 c water |
1/2 |
c |
Dates; pitted, soaked 2 hrs in 1/4 c water |
5 |
md |
Dried pineapple rings; soak 1/2 hr in 1/2 c water |
1 1/2 |
tb |
Carob powder |
1 |
c |
Coarsely ground walnuts |
1/2 |
c |
Walnut pieces |
1/2 |
c |
Raisins |
1/2 |
c |
Grated coconut |
1/2 |
ts |
Cinnamon |
INSTRUCTIONS
Drain soaked fruit, reserving the soaking water. Puree the figs &
dates with the carob powder in a food processor or blender at medium
speed, adding a little soaking water if necessary.
Cut pineapple into small pieces, using scissors with wet blades to
prevent from sticking. In a large bowl, mix the pureed figs & dates
with the pineapple, ground walnuts, walnut pieces & raisins.
In a small bowl, mix coconut & cinnamon. Form douhg into small balls;
roll in coconut mixture & flatten into cookie shapes. Refrigerate
until ready to saerve. Will keep refrigerated up to a month.
Frances Kendall, "Sweet Temptations"
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on
Feb 04, 1999, converted by MM_Buster v2.0l.
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