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.
Photo 1 of 15
Ready to do this?
Photo 2 of 15
First soak your figs, then chop them.
Photo 3 of 15
Rosemary, meet sugar.
Photo 4 of 15
Let these two get to know each other for a bit.
Photo 5 of 15
Now to the start of any good cookie: beating the butter and sugar.
Photo 6 of 15
Stop when it looks like this.
Photo 7 of 15
Next comes an egg yolk, the oil, and a bit of salt for good measure.
Photo 8 of 15
And of course, the flour.
Photo 9 of 15
Leave it out -- you'll need to dust your figs with it so they don't stick together.
Photo 10 of 15
In they go!
Photo 11 of 15
Mix until just combined, and turn the beautiful dough out.
Photo 12 of 15
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.
Photo 13 of 15
This is the best part: roll the dough out, and stamp the cookies.
Photo 14 of 15
Now bake! Wait patiently.
Photo 15 of 15
Once they're cool, go ahead! We'd recommend a glass of bubbly alongside.
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better -- including
recipes, how-tos, and exclusives and great gift ideas from
Provisions, our kitchen and home shop.