Irresistible Rosemary Fig Shortbread Cookies: A Gourmet Twist on a Classic
Let’s be clear: there’s absolutely nothing wrong with a classic Fig Newton. They hold a nostalgic place in many hearts and satisfy a particular craving. But, prepare yourself for an experience that transcends the ordinary. These “Not Your Average Fig Newton” cookies are a revelation, offering a sophisticated and utterly delicious alternative that will redefine your perception of fig-filled treats. They are truly in a league of their own.
Forget the chewy, overly sweet texture of their grocery store counterparts. These exquisite creations are a celebration of delicate, buttery shortbread, perfectly contrasted with a luscious dollop of sweet fig spread. But the true magic lies in the subtle, yet captivating, hint of fresh rosemary woven into the shortbread dough. This aromatic herb elevates the cookies, adding an unexpected layer of fragrance and complexity that makes them truly unforgettable. Each bite is a harmonious blend of crumbly tenderness, rich sweetness, and herbaceous freshness.
Crafting the Perfect Rosemary Fig Shortbread Dough
The foundation of these remarkable fig cookies is a tender, crumbly shortbread dough. Achieving this perfect texture starts with careful preparation of your dry and wet ingredients.
- Begin by combining your dry ingredients: flour, cornstarch, finely snipped fresh rosemary, and a touch of salt in a small bowl. The cornstarch is key here, as it helps create that wonderfully delicate, melt-in-your-mouth texture characteristic of great shortbread. Whisk them together thoroughly to ensure the rosemary and salt are evenly distributed.
- Set this mixture aside while you prepare the wet ingredients.
- In a separate medium bowl, beat softened butter on medium to high speed for approximately 30 seconds. Softened butter is crucial for incorporating air and creating a light, fluffy base.
- Next, add 1/3 cup of confectioner’s sugar (also known as powdered sugar) along with a hint of almond extract. Confectioner’s sugar dissolves easily and contributes to the smooth texture of the shortbread, while the almond extract provides a subtle, complementary depth of flavor that pairs beautifully with both fig and rosemary.
- Continue to beat these ingredients until they are fully combined and light in color.
- Gradually add the reserved flour mixture to the butter mixture, beating until just blended. Be careful not to overmix, as this can develop the gluten in the flour and lead to a tougher cookie. Stop mixing as soon as no dry streaks of flour remain.
- Once your dough is ready, wrap it tightly and chill it for at least one hour, or until it’s firm enough to handle easily. Chilling is a vital step for shortbread; it allows the butter to solidify, preventing the cookies from spreading too much during baking and ensuring they hold their shape.
Gluten-Free Perfection: Enjoying Fig Cookies Without Compromise
For those with dietary restrictions or simply looking for a gluten-free option, you’ll be delighted to know that these cookies can easily be made gluten-free without sacrificing any of their incredible taste or tender texture. The beauty of shortbread is that it often adapts well to gluten-free flours due to its naturally crumbly nature.
My personal favorite gluten-free flour for this type of recipe is Bob’s Red Mill Gluten Free All-Purpose Baking Flour. This blend consistently yields fantastic results, providing a texture that is remarkably close to traditional wheat-based shortbread. When substituting, simply use an equal amount of your preferred gluten-free all-purpose baking flour. Always ensure your chosen blend contains xanthan gum or add it separately if not included, as it helps with the structure of gluten-free baked goods. With this simple adjustment, everyone can enjoy these delightful fig cookies!
While your dough is chilling, you have the perfect opportunity to prepare an optional addition: chopped dried figs. Adding finely chopped dried figs to each cookie introduces an extra layer of delightful texture, offering a slightly more complex bite. This step is entirely optional, so feel free to skip it if you prefer a smoother fig filling.
A note on dried figs for little ones: These cookies are inherently very tender, making them easy for young toddlers to handle. However, dried figs can be a bit chewy. If you’re baking for very small children, it might be best to omit the chopped dried figs to ensure the cookies remain soft and easy to eat for everyone.
Preparing for Baking: Oven and Baking Sheets
As the dough finishes chilling, it’s time to get your baking station ready. Proper oven temperature and prepared baking sheets are essential for uniformly baked cookies.
- Preheat your oven to 325°F (160°C). A slightly lower oven temperature is ideal for shortbread, allowing them to bake evenly and become golden without browning too quickly, which helps maintain their tender texture.
- Line 2 baking sheets with parchment paper. Parchment paper prevents sticking and makes for easy cleanup, ensuring your beautiful cookies slide right off the tray.
- Set the prepared baking sheets aside, ready for your shaped cookie dough.
Precision in Shaping: The Art of Thumbprint Cookies
Shaping your cookies consistently is key to ensuring they bake evenly and look uniformly beautiful. This recipe yields 24 delicious shortbread thumbprint cookies. To achieve perfect consistency and avoid making adjustments as you form each cookie, consider using a digital food scale. Weighing the dough in grams (rather than ounces) provides greater accuracy and helps ensure each cookie is the same size, leading to a professional-looking batch.
- Once your dough is chilled and firm, divide it into twenty-four equal pieces. Roll each piece into a smooth 1 1/4-inch ball.
- Arrange the dough balls on your prepared baking sheets, leaving about 2 inches of space between each to allow for slight spreading.
- Using your thumb (or the back of a small spoon), gently make an indentation in the center of each cookie. Be careful not to press all the way through the dough. This creates the perfect little well for your fig filling.
- Spoon about 1/2 teaspoon of fig spread into the center of each indentation. You can use your favorite store-bought fig jam or spread, or even a homemade version if you’re feeling ambitious.
- If you opted to chop dried figs for added texture, place one or two small pieces delicately over the fig spread in each cookie.
Baking and Finishing Your Gourmet Fig Cookies
The moment of truth arrives as your beautifully crafted shortbread thumbprint cookies enter the oven. The gentle baking process will transform them into tender, aromatic treats ready to be devoured.
- Bake the cookies for 14 to 15 minutes, or until the edges are just lightly golden. Keep a close eye on them, as ovens can vary. The goal is a pale, tender cookie, not a deeply browned one.
- Once baked, cool the cookies on the baking sheets for 1 minute. This brief cooling period helps them firm up slightly before handling.
- Carefully transfer the cookies to a wire rack to cool completely. Cooling on a wire rack ensures air circulation, preventing the bottoms from becoming soggy and allowing the shortbread to achieve its signature crisp-tender texture.
- Before serving, sprinkle the cooled cookies lightly with extra confectioner’s sugar. This adds an elegant finish and a delicate kiss of sweetness.
For optimal storage, arrange your cooled cookies in an airtight container, layering them between sheets of waxed paper to prevent sticking. Store them at room temperature. These cookies are best enjoyed within three days, though their deliciousness might make them disappear much faster!
Now you can truly understand why these beauties are called “Not Your Average Fig Newton.” They offer a gourmet experience that elevates the humble fig cookie to new heights.
These cookies have a magical way of disappearing! Keep a close eye on them as they cool, because if you turn your back for even a moment, you might find that one or two have mysteriously vanished. They are, quite simply, truly addictive – in the best possible way. The delicate balance of sweet fig, fragrant rosemary, and tender shortbread creates a flavor profile that is hard to resist, making them a favorite for any occasion.
Inspiration and Creative Variations
The initial spark for these delectable treats came from an old Better Homes & Gardens issue, where the original recipe featured rosemary-kissed shortbread topped with orange marmalade. That sounds incredibly good, too, and is definitely worth a try if you’re a fan of citrus notes!
However, in our kitchen, we happen to be huge enthusiasts of figs, which led to this delightful fig variation. The combination of fragrant rosemary and sweet, earthy figs proved to be a match made in culinary heaven. But don’t let our preference limit your creativity! You could easily experiment with other fruit spreads such as apricot, raspberry, or even a spicy apple butter for different seasonal twists. Imagine a dash of lemon zest instead of almond extract with a blueberry jam, or a sprinkle of lavender with a peach filling. The possibilities are endless for creating your own “not-so-average” thumbprint cookies.
Not Your Average Fig Newton
Adapted from Better Homes & Gardens
Yummy shortbread-style cookie with a hint of rosemary, adorned with a dollop of delicious fig jam.
Ingredients
-
1
cup
all purpose flour
(or gluten-free all-purpose flour) -
1/2
cup
cornstarch -
1
teaspoon
snipped fresh rosemary -
1/4
teaspoon
salt -
3/4
cup
butter, softened -
1/3
cup
confectioner’s sugar (plus extra for dusting) -
1/8
teaspoon
almond extract -
1/4
cup
fig spread - 2 to 3 dried figs, chopped (optional)
Instructions
-
In a small bowl, whisk together flour, cornstarch, rosemary and salt; set aside. In a medium mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add 1/3 cup confectioner’s sugar along with the almond extract. Beat until combined.
-
Add flour mixture and beat until well blended. Wrap and chill dough for one hour or until easy to handle.
-
Preheat oven to 325°F. Line 2 baking sheets with parchment paper; set aside.
-
Shape dough into twenty-four 1 1/4-inch balls. Arrange 2 inches apart on prepared baking sheets. Use your thumb to make an indentation in each cookie. Spoon about 1/2 teaspoon fig spread into center of each. If using dried fig, place one or two small pieces over the fig spread.
-
Bake 14 to 15 minutes or until edges are lightly golden. Cool 1 minute on baking sheets. Transfer to wire rack to cool completely. Sprinkle lightly with confectioner’s sugar to serve.
-
For storage, layer cookies between sheets of waxed paper in an airtight container. Cover and store at room temperature. Best if used within three days.
Recipe Notes
FOR GLUTEN-FREE: Substitute regular flour with gluten-free flour.
Disclosure: Please note that some of the links above may be affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality. We appreciate your support.
Love figs? Explore more delicious fig recipes!
These rosemary fig shortbread cookies are just the beginning of your fig-inspired culinary journey. If you find yourself captivated by the sweet and earthy charm of figs, we have more delightful recipes for you to explore. From savory to sweet, figs offer incredible versatility in the kitchen. Here are some other fig creations you might enjoy: