1/2 cup dried figs
2
T fresh rosemary, finely
chopped
1/2 cup turbinado sugar
1
stick unsalted butter (softened)
1 large egg yolk
1/3 cup extra virgin olive oil
1
tsp salt
1
cup whole wheat flour
1 cup oat flour*
* 1 cup old fashioned oats whirred in a food
processor till fine, like flour
In a bowl cover the figs with warm water. Let
stand for 15-20 minutes, until they are plump. Drain completely and dry with
paper towel. Chop the figs into small pieces.
In a different bowl, rub the rosemary leaves
into the sugar.
In a mixer fitted with paddle, beat the butter
with the rosemary sugar until creamy. Beat in the egg yolk. Slowly drizzle in
the olive oil and beat until smooth. Add the salt and flours and beat until the
dough forms. Dust the figs with flour to prevent them from sticking together,
and using a large spatula fold them into the dough.
Place the dough onto a work surface and knead
until it comes together. Press the dough into a disk and refrigerate for about
1-2 hours, until firm.
Preheat the oven to 350°
Place the dough on the parchment paper or work
surface dusted with flour, and roll it out to a 1/4-inch-thick round. Line two
baking sheets with parchment paper. Using a 1 1/2-inch round cookie cutter,
stamp out the cookies and arrange them one inch apart on the baking sheets.
Bake the cookies for about 20 minutes until
they are lightly golden. Let the cookies cool on the baking sheets for 5
minutes, and then transfer to a wire rack or flat surface to cool completely.
Recipe
adapted from food52.com
