Carob Pineapple Thisbies

3/4 c Black mission figs; soaked

2 Hrs in 1/2 c water

1/2 c Dates, pitted; soaked 2 hrs

; ? 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

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"
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