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Sweet and Savory Rosemary and Spiced Fig Thumbprint

Sweet and Savory Rosemary and Spiced Fig Thumbprint Bliss

Experience the unique taste of Sweet and Savory Rosemary and Spiced Fig Thumbprint cookies, a delightful balance of flavors perfect for snacking.
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Prep Time 20 minutes
Cook Time 22 minutes
Chilling Time 1 hour
Total Time 1 hour 42 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: Mediterranean
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Base
  • 1 cup Sugar
  • 1/2 teaspoon Salt
  • 1 cup Almond Meal Can substitute with ground walnuts
  • 1/2 cup Unsalted Butter Softened
  • 1 large Egg Flax egg can be a vegan substitute
  • 1 teaspoon Almond Extract Optional
  • 2 tablespoons Fresh Rosemary Chopped, reduce amount if using dried
  • 1/2 teaspoon Chili Flakes Adjust according to spice preference
  • 1 cup All-Purpose Flour Use gluten-free flour if desired
For the Topping
  • 1/2 cup Spiced Fig Jam Other jams can be substituted
  • 1/4 teaspoon Coarse Sea Salt For sprinkling on top

Equipment

  • Stand mixer
  • Baking sheets
  • parchment paper
  • spoon
  • Wire rack

Method
 

Preparation Steps
  1. Cream softened butter and sugar together on medium speed until light and fluffy, about 3-4 minutes.
  2. Mix in salt, almond extract, chopped rosemary, chili flakes, and almond meal until well incorporated, about 2-3 minutes.
  3. Gradually add all-purpose flour and mix on low speed until a soft dough forms, about 2-3 minutes.
  4. Wrap the dough in plastic wrap and refrigerate for at least one hour.
  5. Preheat your oven to 325°F (163°C) and line baking sheets with parchment paper.
  6. Shape the cookies by scooping out 2 tablespoons of dough, rolling into balls, and creating an indentation in the center.
  7. Bake for 10 minutes until just set, then add 1/2 teaspoon of spiced fig jam to each indentation.
  8. Return to oven and bake for an additional 10-12 minutes until lightly golden.
  9. Cool the cookies on a wire rack before serving.

Notes

These cookies can be stored in an airtight container at room temperature for up to one week or refrigerated for up to two weeks. They can also be frozen for up to three months.