Make Ahead
by: QueenSashy
August24,2012
5
2 Ratings
- Makes about 40 cookies
Jump to Recipe
Author Notes
A while ago Food & Wine published a wonderful recipe for Apricot-Tarragon Cookies, by Dorie Greenspan (http://www.foodandwine...). It made me think of all other combinations of dried fruits and herbs. Date and rosemary, fig and rosemary, cranberry and rosemary, pineapple and lemon verbena, mango and lemon thyme, just to name a few possibilities -- all magnificent, due to the ingeniousness of Dorie's basic recipe. Fig and rosemary was the winner among the family and friends, and became our staple cookies. They are our favorite addition to a co*cktail party, and a perfect ending to a perfect dinner, when chocolate cake would be a bit too much, when one needs just a touch of sweetness, a tiny piece of cheese and a sip of port to toast to the ending of a wonderful meal.
p.s. The cookies are yummy straight out of the oven, even yummier when they cool down, and the yummiest if you wait for a day. —QueenSashy
Test Kitchen Notes
WHO: QueenSashy is a scientist who lives in New York City.
WHAT: A versatile, barely-sweet cookie we'll be baking up for parties to come.
HOW: Make an easy dough, chill, bake, eat.
WHY WE LOVE IT: co*cktail party season is rife with rich dishes, but this lightly sweet, semi-savory cookie is a welcome, refreshing change. Add in a forgiving dough that takes well to freezing ahead of time, and we're smitten. —The Editors
- Test Kitchen-Approved
- Your Best Hors d'Oeuvre Contest Finalist
What You'll Need
Ingredients
- 1/2 cupdried Black Mission figs
- 2 tablespoonsfinely chopped rosemary leaves
- 1/2 cupDemerara or Turbinado sugar (I often use Sugar in the Raw)
- 1 stick unsalted butter, softened
- 1 large egg yolk
- 1/3 cupextra-virgin olive oil
- 1 teaspoonsalt
- 2 cupsall-purpose flour
Directions
- In a bowl cover the figs with warm water. Let stand for 15 to 20 minutes, until they are plump. Drain completely and dry with a paper towel. Chop the figs into small pieces.
- In a different bowl, rub the rosemary leaves into the sugar.
- In a mixer fitted with paddle, beat the butter with the rosemary sugar until creamy. Beat in the egg yolk. Slowly drizzle in the olive oil and beat until smooth. Add the salt and flour and beat until the dough forms. Dust the figs with flour to prevent them from sticking together, and using a large spatula fold them into the dough.
- Place the dough onto a work surface and knead until it comes together. Press the dough into a disc and refrigerate for about 1 to 2 hours, until firm.
- Preheat the oven to 325° F convection bake (350° F regular bake).
- Place the dough on parchment paper or a work surface dusted with flour, and roll it out to a 1/4-inch-thick round. Line two baking sheets with parchment paper. Using a 1 1/2-inch round cookie cutter, stamp out the cookies and arrange them one inch apart on the baking sheets.
- Bake the cookies for about 20 minutes until they are lightly golden. Let the cookies cool on the baking sheets for 5 minutes, and then transfer to a wire rack or flat surface to cool completely.
Tags:
- Cookie
- American
- Fig
- Rosemary
- Make Ahead
- Serves a Crowd
- Christmas
- Mother's Day
- Easter
- Thanksgiving
- Vegetarian
- Breakfast
Contest Entries
- Your Best Road Trip Snack
- Your Best Hors d'Oeuvre
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Theresa
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Pooja Di Giovanna
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Andrea Turner
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jkcoop
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Midge
Aleksandra aka QueenSashy is a scientist by day, and cook, photographer and doodler by night. When she is not writing code and formulas, she blogs about food, life and everything in between on her blog, Three Little Halves. Three Little Halves was nominated for 2015 James Beard Awards and the finalist for 2014 Saveur Best Food Blog Awards. Aleksandra lives in New York City with her other two halves, Miss Pain and Dr. V.
Popular on Food52
41 Reviews
Theresa August 15, 2021
I have some fresh figs right now, not dried, and like the idea of these savory cookies. Any suggestions on how to make the recipe work with fresh figs, which are of course much softer and moist. Thinking perhaps rolling out dough, spreading cut up figs across the dough, rolling up, chilling, and cutting into slices for baking.
Pooja D. April 22, 2020
Quick question: can I use a flax egg or egg substitute?
Ricardo V. April 2, 2018
Surprinsing cookies. Heavenly taste!
eileen March 29, 2018
I make these often as they are my favorite cookie. For easier cutting and handing, I roll two logs, wrap tightly, then just slice.
QueenSashy March 29, 2018
I've too have been cutting them recently (I roll into a disk and then cut into squares), but have not tried the log as yet. Thanks so much for the tip!
Kelly P. December 9, 2017
I made these with dates for a cookie exchange class (rolled to 1.5" and sliced). Topped with a sprinkle of gold sanding sugar for the holidays. Loved the cookies and loved the rave reviews!! Thanks to you and to Dorie for the inspiration.
MikNik April 10, 2017
I brought these to a dinner party over the weekend, and everyone loved them. They went particularly well with some taleggio for dessert.
Karen September 29, 2016
I can't quite see how it all went wrong but mine turned out dry and crumbly. So crumbly that it was impossible to pick up a cookie without it falling to pieces. :-(
arcane54 December 23, 2017
It could have the amount of flour you used. If you scoop and level (vs spoon and measure) sometimes you use a lot more flour. I fluff my flour with a whisk before I spoon gently into a measuring cup, then level it with the back of a knife. For me, it’s sometime the difference in a successful cookie!
janet June 17, 2016
Wow, these were really wonderful, a great flavor combination. I would like to try them with a stilton or a soft sheep's milk cheese....
I think that it's important to bake them to the golden stage, because they are much better with a crunchiness throughout than to be a little soft in the middle.
Andrea T. January 7, 2016
I made these cookies for the holidays and they were a big hit. suggestions - chop both the rosemary and the figs fine to get the flavors disbursed. serve with cheese and meats...yummy.
KateGS November 27, 2015
Made these yesterday and they are terrific. I did add a sprinkle of fleur de sel on the top for a bit more saltiness and crunch. mmmmm Roll and slice worked like a charm BTW and doesn't work the dough too much.
QueenSashy November 27, 2015
Many thanks for the comment. I have not tried sprinkling the cookies with salt, that's a great idea! I am about to make a batch and will definitely give it a go.
capers June 14, 2015
Made these last night. Delicious! Not too sweet at all for a co*cktail. Next time I'll try the roll and slice approach, as there definitely will be a next time!
QueenSashy June 15, 2015
capers, thanks so much for letting me know. I have been thinking about the roll and slice approach for a while, just like you I think I am going to try it next time I make these cookies.
Deborah R. September 6, 2015
Have either of you experimented with making and freezing the dough in advance? I want to make these for a party next month but am hoping to do a lot of the work in advance, then bake on the evening. Does the dough freeze well? Thanks!
QueenSashy September 6, 2015
Deborah, I have not tried freezing the dough. But I fashioned these cookies after Dorie Greenspan's Apricot and Tarragon Cookies, and I saw in one of the re-posts of her recipe on epicurious (http://www.epicurious.com/recipes/member/views/apricot-tarragon-co*cktail-cookies-50158276) that the rolled-out frozen cookie dough can be wrapped in plastic and kept frozen for 2 weeks. Also, I make these cookies quite often, and I found that they taste better if you make them one day ahead.
galsmu December 16, 2014
These are great! Just the right amount of sweetness coupled with a hint of rosemary. The texture is wonderful. Love the idea of adding pepper. Will definitely make them again!
bittersweet April 29, 2014
These were wonderful and the combination of fig and rosemary perfect with drinks. I did form the dough into a roll, wrapped in plastic, refrigerated till cold, then sliced and baked. I love them. Thanks for a great recipe.
jkcoop April 11, 2014
Yum! These are great! Next time I might add a little cracked pepper or some orange zest! Super with a shot of ice cold gin!
Foodiewithalife January 4, 2014
Sold! Now to find someone to make them for me :)
Christina
www.foodiewithalife.com
arcane54 December 31, 2013
An answer to sticksnscones' question below: I've made these twice and the second time I formed a roll of dough, refrigerated it until firm and sliced away -- it worked perfectly!
Midge December 23, 2013
Big congrats QueenSashy! These are on my list to try.
sticksnscones December 21, 2013
Could these be turned into a "slice & bake" vs. rolled cookie? Certainly easier.
QueenSashy December 21, 2013
sticksnscones, I have not tried slicing the dough. But the dough is quite firm, and I do not see a reason why it would not work.
fiveandspice December 19, 2013
Congratulations QueenSashy! I had a suspicion these would be a finalist.
Katheryn's K. December 19, 2013
Congratulations and good luck Queen Sashy, great looking recipe, will try it soon, perfect for a holiday hors d'oeuvres!
