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dried Black rosemary leaves turbinado sugar unsalted butter egg yolk extra-virgin olive oil salt flour
Viewed: 77 - Published at: 2 years agoIngredients
- 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
Method
- 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.
