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Fig and Rosemary Cocktail Cookies

By • December 19, 2013 • 0 Comments

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Fig and Rosemary Cocktail CookiesbyQueenSashy

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: Cocktail 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.
Fig and Rosemary Cocktail Cookies

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Ready to do this?

Fig and Rosemary Cocktail Cookies

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First soak your figs, then chop them.

Fig and Rosemary Cocktail Cookies

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Rosemary, meet sugar.

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Let these two get to know each other for a bit.

Fig and Rosemary Cocktail Cookies

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Now to the start of any good cookie: beating the butter and sugar.

Fig and Rosemary Cocktail Cookies

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Stop when it looks like this.

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Next comes an egg yolk, the oil, and a bit of salt for good measure.

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And of course, the flour.

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Leave it out -- you'll need to dust your figs with it so they don't stick together.

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In they go!

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Mix until just combined, and turn the beautiful dough out.

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Knead until it comes together, then chill it. We're not telling you to taste test the dough, but we aren't telling you not to, either.

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This is the best part: roll the dough out, and stamp the cookies.

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Now bake! Wait patiently.

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Once they're cool, go ahead! We'd recommend a glass of bubbly alongside.

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