SET YOUR PICNIC

• Use gingham plates, napkins, and/ or tablecloth. Pair solid table linens to coordinate.

• Place dried ‘wheat’ stalks and other greens into glass cups, vases, and jars, to create a runner along the length of the table.

• Place individually-portioned fruits and nuts into paper lunch bags. Close with mini clothespins. Add a custom tag for a special finishing touch.

• Place fruit in paper fruit cartons, along the table.

• Mini waffle cups: Slice and toast frozen waffles until golden. Place caramel syrup on the bottom of mini dessert cups. Top with waffle sticks and have your family fill the rest of the cup with their fruits of choice.

FIG & DATE

TAHINI ‘BUTTER’ COOKIES

Yield: 24 cookies

COOKIES:

2 sticks margarine (or butter)

½ cup sugar

1 ½ teaspoon vanilla extract

1 tablespoon maple syrup

3 ½ tablespoons unflavored tahini paste

2 ¼ cups flour

½ teaspoon salt

5 dried figs, chopped into bits

2 dried dates, chopped into bits

Pinch of cinnamon, optional

TAHINI MAPLE DRIZZLE

2 teaspoons hot water

⅔ cup confectioners’ sugar

2 tablespoons oil

1 tablespoon tahini paste

DIRECTIONS:

1. Preheat oven to 350° and line 3 baking sheets with parchment paper.

2. In a mixing bowl, fitted with the dough attachment, cream the margarine, sugar, vanilla extract, maple syrup, and sesame paste. Add the flour, salt, chopped figs and dates, and cinnamon (optional), and mix until combined.

3. Using a small ice cream scoop (1 ½ tablespoon), form small balls and place spread apart on the prepared cookie sheet. Gently press down on each cookie to flatten. Bake for about 15 minutes.

4. Remove from oven and let cool. Drizzle with maple tahini drizzle.