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Ingredients for 6 dozen cookies:

1 1/4 cups unbleached flour

1/2 teaspoon Kosher salt

1/4 teaspoon baking soda

1/2 cup (1 stick) unsalted butter at room temperature

1/4 cup granulated sugar

1/4 cup light brown sugar, packed

1 large egg

1 jars fig preserve (available at Whole Foods)


Dough:  Sift together the flour, salt and baking soda into a bowl.  Reserve.  Cream the butter and sugars in the bowl of an electric mixer fitted with a paddle attachment until very smooth, about 2 minutes.  Add egg and when it is absorbed, add the flour mixture in two installments.   Turn the dough out onto a work surface, dust with flour,  wrap in plastic and refrigerate at least 1 hour or overnight.


Fill and Shape: Roll the dough out into a 10" by 12" rectangle between layers of wax paper.   Trim the edges.  Cover the dough and refrigerate for 30 minutes or freeze for 15 minutes. Spread the fig preserve evenly over the dough and roll up each piece into a log along the long side.  Refrigerate for 1 hour or freeze for 30 minutes.


Bake: Preheat the oven to 350 degrees.  Cut the log into 1/4" slices with a sharp knife and place on a bake sheet that is coated with Silpat, parchment or is a butter and floured Teflon surface.  Bake until golden brown, about 15 minutes turning the bake sheet half-way through the process.  Let the cookies cool on a rack.

Adapted from Martha Stewart Holiday Cookies Magazine, Dec. 2005