I have to admit, this recipe really intrigued me. I have a
slightly totally weird obsession with making crackers – cheese crackers in particular. I have a binder of recipes that I’ve collected over the years and had a full out cheese cracker fit contest in 2012 pitting 6 of my favorite recipes against each other in a cracker challenge. So this was completely different. But not really.
- 2/3 cup finely chopped black mission or golden dried figs
- 1/2 dry sherry
- 1 1/2 tsp finely chopped fresh rosemary
- 1 Tbs orange zest (1 orange)
- 1/2 cup sugar
- 1 stick unsalted butter, softened
- 1 large egg yolk
- 1/3 cup extra virgin olive oil
- 3/4 tsp sea salt
- 2 cups all purpose flour
- 1/2 cup finely chopped toasted pecans
Place chopped figs and sherry in microwave safe bowl or measuring cup and microwave for 1 minute. Let them cool and soak up the flavor while you prep everything else.
In a small bowl, rub the rosemary and zest into the sugar until sugar is moist and aromatic.
In a sanding mixer with paddle attachment, beat the butter with the orange rosemary sugar at low speed until creamy. Beat in the egg yolk until just combined, about 1 minute. Slowly drizzle in the olive oil and beat until smooth. Add the salt and flour and nuts and beat until just incorporated.
Drain figs and pat try and sprinkle with a little flour, mixing it around. Fold them into dough by hand.
Turn the cookie dough out onto a work surface and knead until it just comes together. Divide the dough in half and press each half into a disk. Roll out each disk between 2 sheets of wax or parchment paper to approx. 1/4 inch thick. Slide the parchment covered disks onto a baking sheet and freeze for at least 1 hour, until very firm or refrigerate for several hours up to two days.
Preheat oven to 350 degrees and link baking sheet with parchment. Working with one piece of dough at a time, peel off the top sheet of parchment. Using a 1 1/2 inch round cookie cutter, stamp out the cookies as close together as possible. Arrange on baking sheet 1 inch apart.
Bake bite sized cookies for about 15 minutes, until they are lightly golden, shifting the baking sheet half way through cooking. Let cool on baking sheet for 3 minutes then transfer to wire racks to cool completely. Baked cookies can be kept in an airtight container for up to 2 days.
Source: Beth Lee (omgyummy.com) adapted from Dorie Greenspan’s recipe for Apricot Tarragon Cocktail Cookies
Bench Notes: Well, this was very interesting. I liked the flavors together – fig, orange, rosemary, pecans. But I pretty much love rosemary in everything – but it can beat you over the head a little bit. So restraint is important. Went over very well at the office. My boss said, “do you always make strange things?” How do you answer a question like that? Then he said, “I don’t know what any of it is, but I like it.” I’m guessing that’s a compliment, of some sort – ish.
I did let the dough rest in the refrigerator for two days, covered in parchment and I was really worried that it would dry out, but it didn’t. Guessing that’s the olive oil. I haven’t made a cracker with olive oil before and was concerned, but it was really good. Almost split that infinitive.
I will be thinking of other flavors that will work with this idea. Maybe add a bit of parmesan? Do love cheese.