Maple and Fig Shortbread 30.000

Dixie D. Vereen for The Washington Post

Holiday Cookies 2015 Dec 1, 2015

These are meant to be served with beer -- specifically, a saison or Belgian strong, dark ale that stands up to the richness of the butter, maple and fig.

Bonus: This egg-free dough comes together by hand; you can use a mixer, but you don't need one.

Make Ahead: The dough needs to be refrigerated for at least 30 minutes and up to 1 day. The cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 1 month.


Servings:
30 cookies

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 30 cookies

Ingredients
  • 2 cups flour
  • 1/2 cup confectioners' sugar
  • Pinch salt
  • 16 tablespoons (2 sticks) unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 3 tablespoons dark-amber maple syrup
  • 1 cup packed dried black Mission figs, stemmed, each cut in half

Directions

Whisk together the flour, sugar and salt in a large mixing bowl.

Add the butter; use a sturdy wooden spoon (or your clean hands) to stir/blend until well incorporated. Add the vanilla extract and maple syrup; stir for about 1 minute, until well blended, then add the figs and stir until they are evenly distributed. At this point, you should have a soft, slightly crumbly dough.

Lay a wide sheet of plastic wrap on a clean work surface; transfer the dough there and gather/roll it into a cylinder that's about 10 inches long. Wrap tightly in the plastic wrap and refrigerate for 30 minutes (or up to 1 day).

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone liner.

Unwrap the dough; cut it into 30 equal slices, placing as many of them as will fit 1/2 inch apart on the baking sheet as you work. Bake (middle rack) one sheet at a time for 10 to 12 minutes, rotating the sheet from front to back halfway through. Transfer to a wire rack to cool completely before serving or storing. Repeat with any remaining cookie dough.

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Recipe Source

Adapted from "Cookies & Beer: Bake, Pair, Enjoy," by Jonathan Bender (Andrews McMeel, 2015).

Tested by Nilar Andrea Chit Tun.

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