Fig and Rosemary Cocktail Cookies

By • August 24, 2012 28 Comments

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Author Notes: A while ago Food & Wine published a wonderful recipe for Apricot-Tarragon Cookies, by Dorie Greenspan ( 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 cocktail 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.

Food52 Review: 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.
The Editors

Makes about 40 cookies

  • 1/2 cup dried Black Mission figs
  • 2 tablespoons finely chopped rosemary leaves
  • 1/2 cup Demerara or Turbinado sugar (I often use Sugar in the Raw)
  • 1 stick unsalted butter, softened
  • 1 large egg yolk
  • 1/3 cup extra-virgin olive oil
  • 1 teaspoon salt
  • 2 cups all-purpose flour
  1. 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.
  2. In a different bowl, rub the rosemary leaves into the sugar.
  3. 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.
  4. 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.
  5. Preheat the oven to 325° F convection bake (350° F regular bake).
  6. 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.
  7. 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.

More Great Recipes: Figs|Appetizers|Breakfast & Brunch|Cookies|Hors d'oeuvres

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Comments (28) Questions (0)


3 months ago capers

Made these last night. Delicious! Not too sweet at all for a cocktail. Next time I'll try the roll and slice approach, as there definitely will be a next time!


3 months ago QueenSashy

QueenSashy is a trusted home cook.

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.


9 months ago galsmu

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!


over 1 year ago bittersweet

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.


over 1 year ago jkcoop

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!


over 1 year ago Foodiewithalife

Sold! Now to find someone to make them for me :)


over 1 year ago arcane54

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!


over 1 year ago Midge

Big congrats QueenSashy! These are on my list to try.


over 1 year ago sticksnscones

Could these be turned into a "slice & bake" vs. rolled cookie? Certainly easier.


over 1 year ago QueenSashy

QueenSashy is a trusted home cook.

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.


over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Congratulations QueenSashy! I had a suspicion these would be a finalist.


over 1 year ago Katheryn's Kitchen

Congratulations and good luck Queen Sashy, great looking recipe, will try it soon, perfect for a holiday hors d'oeuvres!


over 1 year ago TheWimpyVegetarian

I love this combination of figs and rosemary! Congrats!


over 1 year ago EmilyC

Congrats -- these look delicious!


over 1 year ago healthierkitchen

I missed these in the entries, but they look wonderful - I love figs! Best of luck!


over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Oh I love these little cookies. The are perfect on their own or with cheese. Congratulations on being a finalist.


over 1 year ago cheesypennies

Love, love, love. Made them today and they flew off the table. Swapped in golden raisins for the figs and they were perfect. Thank you so much for sharing them!


over 1 year ago QueenSashy

QueenSashy is a trusted home cook.

So glad they worked, thank you for letting me know.


over 1 year ago cheesypennies

Congrats on being a finalist! I was a tester and cannot tell you how wonderful they are. Making them again this weekend.


over 1 year ago bonheurcuisine

I loved them and about to test them! So delish!


over 1 year ago Cristina Sciarra

The CP nomination is very deserved. These are really, really tasty. The perfect compromise between salty and sweet.


almost 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yum! I want to be at a party with these for sure!!


almost 2 years ago QueenSashy

QueenSashy is a trusted home cook.

Whenever you are in NYC, you have an open invitation :)


about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I love these!! Incredibly delicious.


about 2 years ago lapadia

Delicious photo, I love your combination!