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Fig Cocktail Cookies

Fig Cocktail Cookies

Beth Lee
A savory and sweet cookie that will complement your afternoon tea or spice up cocktail hour. The dough can be made ahead and the cookies just cut and baked as needed.
5 from 1 vote
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Course Appetizer, Dessert
Servings 24 servings
Calories 141 kcal


  • cup finely chopped black mission or golden dried figs I used golden
  • ½ cup dry sherry
  • 1 ½ teaspoons finely chopped fresh rosemary leaves
  • 1 tablespoon orange zest zest of 1 medium orange
  • ½ cup sugar
  • 1 stick unsalted butter softened
  • 1 large egg yolk
  • cup extra-virgin olive oil – orange-infused if you have it
  • ¾ teaspoon sea salt
  • 2 cups all-purpose flour
  • cup finely chopped toasted pecans will work without them but they are a nice addition


  • Place chopped figs and sherry in a microwaveable bowl or measuring cup and microwave for 1 minute. Let them cool and soak up the flavor while you prep everything else.
  • In a small bowl, rub the rosemary and zest into the sugar until the sugar is moist and aromatic.
  • In a standing mixer fitted with the paddle attachment, beat the butter with the orange rosemary sugar at low speed until creamy. Beat in the egg yolk until just combined, about 1 minute. Slowly drizzle in the olive oil and beat until smooth. Add the salt and flour and nuts and beat until just incorporated.
  • Drain and pat the figs dry and sprinkle just a touch of flour on them, mixing it around. It helps soak up excess liquid and helps them incorporate into the flour. Fold them into the dough by hand.
  • Turn the cookie dough out onto a work surface (I put it right on some parchment paper) and knead until it just comes together. Divide the dough in half and press each half into a disk. Roll out each disk between 2 sheets of wax or parchment paper to about ¼ inch thick. (if you make them thinner – you will need to adjust your cooking time downward accordingly) Slide the parchment paper–covered disks onto a baking sheet and freeze for at least 1 hour, until very firm or refrigerate for several hours or even a day or two.
  • Preheat the oven to 350° and line 2 large baking sheets with parchment paper. Working with one piece of cookie dough at a time, peel off the top sheet of parchment paper. Using a 1 ½-inch round cookie cutter or any size you choose, stamp out the cookies as close together as possible. Arrange the cookies 1 inch apart on the prepared baking sheets.
  • Bake bite size cookies for about 15 minutes, larger versions closer to 20 -- until they are lightly golden; shifting the baking sheets from top to bottom and front to back halfway through. Let the cookies cool on the baking sheets for 3 minutes, then transfer them to a wire rack to cool completely.
  • The baked cookies can be kept in an airtight container for up to 2 days.


Adapted from a Dorie Greenspan recipe


Calories: 141kcalCarbohydrates: 15gProtein: 1gFat: 8gSaturated Fat: 3gCholesterol: 17mgSodium: 74mgPotassium: 49mgSugar: 6gVitamin A: 130IUVitamin C: 0.4mgCalcium: 12mgIron: 0.6mg
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