Fig and Cheddar Shortbread

Fig and Cheddar Shortbread // Queen Smithereen.

Fig and Cheddar Shortbread // Queen Smithereen.

Fig and Cheddar Shortbread // Queen Smithereen.

Fig and Cheddar Shortbread // Queen Smithereen.

One Year: Brown Butter Chocolate Chip Toasted Oatmeal Raisin Cookies
Two Years: Black Bean Salsa
Three Years: Pappardelle with Brown Butter and Chives

Fig and Cheddar Shortbread
Makes about 2 1/2 dozen cookies

3/4 cups (1 1/2 sticks) unsalted butter, at room temperature
2 tbsp granulated sugar
1/4 tsp salt
1/4 tsp ground black pepper
pinch of cayenne
1/2 tsp pure vanilla extract
1 1/2 cups all purpose flour
1 cup sharp cheddar cheese, finely grated
3/4 cup dried black mission figs, sliced into thin (1/8-inch thick) rounds
sea salt, for sprinkling

In a medium-sized bowl, beat together butter, sugar, salt, pepper, and cayenne. Beat in vanilla extract. Beat in flour and cheddar until just combined. Fold in dried black mission figs. Wrap the dough in plastic wrap and refrigerate for 45 minutes. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough into a 1/4-inch thick round. Use a 3-inch biscuit cutter to cut the dough into small circles. Use a sharp knife to quarter each circle. Gently press a fork into the rounded side of each quarter. Roll out the leftover dough again and repeat. Spread cookies out on baking sheet about 1 inch apart. Sprinkle each with sea salt. Bake the cookies in batches, about 12-14 minutes. Rotate cookies halfway through the baking time. Store cookies in an airtight container for up to three days.

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