Fig and Rosemary Cocktail Cookies

By • August 24, 2012 • 25 Comments



Author Notes: A while ago Food & Wine published a wonderful recipe for Apricot-Tarragon Cookies, by Dorie Greenspan (http://www.foodandwine.com/recipes/apricot-tarragon-cocktail-cookies). 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.
QueenSashy

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.
A&M

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.
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Comments (25) Questions (0)

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3 months ago patisserie

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.

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4 months 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!

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7 months ago Foodiewithalife

Sold! Now to find someone to make them for me :)
Christina
www.foodiewithalife.com

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7 months 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!

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7 months ago Midge

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

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7 months ago sticksnscones

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

Moi_1

7 months ago QueenSashy

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.

Sausage2

7 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

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

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7 months ago Katheryn's Kitchen

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

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7 months ago TheWimpyVegetarian

I love this combination of figs and rosemary! Congrats!

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7 months ago EmilyC

Congrats -- these look delicious!

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7 months ago healthierkitchen

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

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7 months 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.

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8 months 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!

Moi_1

8 months ago QueenSashy

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

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7 months ago cheesypennies

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

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8 months ago bonheurcuisine

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

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8 months ago cristinasciarra

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

Sausage2

8 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

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

Moi_1

8 months ago QueenSashy

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

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about 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

I love these!! Incredibly delicious.

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about 1 year ago lapadia

Delicious photo, I love your combination!

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almost 2 years ago Hipimama

Here is the verdict. Even though I had my mixer let me down at the very beginning, I still managed to prepare the dough ( with the fork!!!!!). Very nice taste at the end, but I want more friends to try it and hear their opinion!

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almost 2 years ago Hipimama

HI from Belgrade!

Do figs need to be chopped?? Also, what would the 325F be in metric? I found that if I just convert the temp is too high!!

Moi_1

almost 2 years ago QueenSashy

Hi Hipimama!!! Yes they do need to be chopped - thanks for the catch. 325F convection should be 175C in regular oven. Enjoy.