Now is the perfect time to try out those fig cookies you see at the grocery store and always want to make at home. Tu B’Shevat celebrates the seven species of Israel: wheat, grape, fig, pomegranates, olive, dates, and barley. This recipe adds figs to other sweet things for what proves to be a delicious Tu B’Shevat delight. Browse the Yair Emanuel gallery for beautiful Judaica featuring the seven species of Israel. 


Ingredients:

· 1 cup dried figs, cut into small pieces
· 1/2 cup water
· 2 cups sifted all-purpose flour
· 2 teaspoon baking powder
· 1 teaspoon salt
· 1/2 cup shortening
· 1/2 cup butter, room temperature
· 1/2 cup granulated sugar
· 1/2 cup light brown sugar, packed
· 1 egg
· 1 teaspoon vanilla extract
· pecan halves

Preparation:

In saucepan over medium heat, bring figs and water to a boil; reduce heat and simmer for about 5 minutes or until thickened, stirring frequently; remove from heat to cool. Preheat oven to 375°. Sift flour with baking powder and salt. In a mixing bowl cream shortening, granulated sugar, brown sugar, and egg. Add vanilla and continue to beat until creamy. 

Gradually add flour mixture, then fig mixture, blending well. Drop rounded tablespoonfuls of cookie dough onto greased baking sheets, spacing about 1-inch apart, then press a pecan half into the center of each. Bake 12 to 15 minutes, or just until lightly browned. 

For exclusive content on other kosher foods from Israel, click here.