Fig Cookies
Ingredients
- 1 1/3 cups flour
- 1/4 cup granulated sugar plus extra
- 8 tablespoons cold unsalted butter
- 1/4 cup cold whole milk plus extra
- 1 jar thick fig jam, or use homemade
Instructions
- Preheat oven to 350°F.
- Mix together the flour and 1/4 cup sugar in the bowl of a food processor using a couple of pulses. Add the cold butter in 24 pieces. Pulse 10 times. Add the 1/4 cup of cold milk and use about 24 long pulses to bring the dough together.
- Quickly roll out the dough to a rectangle approximately 10 inches by 12 inches. Trim the edges. Cut the dough in half lengthwise to make two long rectangles about 5 inches by 12 inches.
- Spoon the jam down the center — a couple of tablespoons on each piece of dough — leaving at least 1 inch on each side, but spreading the jam all the way to each end. Fold one long end over the jam, brush the top of it with milk, then bring the other piece over top and press lightly to seal. Do not seal the ends. Repeat this for the other piece of dough. Brush the tops with more milk, then sprinkle with granulated sugar. Cut the logs into 1-inch pieces. Place the cookies on a parchment-lined baking sheet and bake in the middle of the oven for 20-22 minutes.
Notes
Makes approximately 24 cookies.