Parker is getting a special treat in his lunch today — cookies!
And he has the Food Network to thank for it.
My contribution to the network’s Virtual Cookie Swap just had to land in his lunch. So today, you — and he — can enjoy one of my favorite cookies. Be sure to check out the other cookie ideas at the bottom of the post.
Ginger Fig Crumb Bars
These bars are buttery, fruity and ever-so-slightly cakey. The dried apricots and figs produce a thick, rich filling, while the ginger and pine nuts lend warm and nutty flavors to the crumb topping. Just about any dried fruit can be substituted for the figs.
How long? 40 minutes (15 minutes active)
How much? 9 servings
1¾ cups all-purpose flour
¼ cup cornmeal
¾ cup sugar
¾ cup (1½ sticks) unsalted butter, softened and cut into small chunks
½ pound dried apricots
½ pound dried figs
¼ cup crystallized ginger (also called candied ginger)
¼ cup water
2 tablespoons packed light brown sugar
¼ cup pine nuts
Heat the oven to 350˚F.
In a food processor, combine the flour, cornmeal and sugar. Pulse several times to combine. Add the butter, then pulse until the ingredients form a wet, sandy mixture, about 15 seconds.
Transfer three-quarters of the mixture to a 9-by-9-inch pan and use a flat-bottomed cup or glass to press it evenly across the bottom. Set the remaining flour mixture aside in a small bowl.
In the food processor, combine the apricots, figs, ginger and water and process until the fruit forms a thick jam, about 15 seconds.
Using a silicone spatula or large spoon, spread the fruit mixture evenly over the dough in the pan.
Mix the brown sugar into the remaining flour mixture, then crumble it evenly over the fruit. Scatter pine nuts over the dough and press lightly into the surface.
Bake for 25 minutes, or until the edges and pine nuts just begin to brown. Cool before serving. Cut into 9 squares.
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