Cornmeal, Fig, and Thyme Shortbread

cornmeal-fig-shortbread
Photo by Victor Protasio
Cornmeal, Fig, and Thyme Shortbread 3.6 7 5 1
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  • Makes 70 cookies
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    Nutritional Information

    Per Serving

    • Calories 50 calories
    • Fat 3 g
    • Sat Fat 1.5 g
    • Cholesterol 10 mg
    • Sodium 20 mg
    • Protein 1 g
    • Carbohydrate 6 g
    • Sugar 2 g
    • Fiber 0 g
    • Iron 0 mg
    • Calcium 0 mg

Pulse the flour, sugar, cornmeal, and salt in a food processor until combined. Add the butter and pulse until the mixture resembles coarse meal with a few pea-size clumps of butter remaining. Add the egg yolks, figs, and thyme and pulse just until the dough comes together.

Form the dough into two 12-by-1½-inch logs. Wrap tightly in plastic wrap and refrigerate until firm, about 2 hours and up to 2 days.

Heat oven to 350° F. Line 2 baking sheets with parchment.

Ingredients

  1. Check 1 3/4 cups all purpose flour, spooned and leveled
  2. Check 3/4 cup confectioners’ sugar
  3. Check 1/2 cup yellow cornmeal
  4. Check 1/2 teaspoon fine salt
  5. Check 1 cup (2 sticks) unsalted butter, at room temperature
  6. Check 2 large egg yolks
  7. Check 1 cup dried figs, finely chopped in a food processor
  8. Check 1 tablespoon fresh thyme, chopped

Directions

  1. Pulse the flour, sugar, cornmeal, and salt in a food processor until combined. Add the butter and pulse until the mixture resembles coarse meal with a few pea-size clumps of butter remaining. Add the egg yolks, figs, and thyme and pulse just until the dough comes together.
  2. Form the dough into two 12-by-1½-inch logs. Wrap tightly in plastic wrap and refrigerate until firm, about 2 hours and up to 2 days.
  3. Heat oven to 350° F. Line 2 baking sheets with parchment.
  4. Cut the logs into 3/8-inch slices. Place the cookies 1 inch apart on the baking sheets. Bake, rotating the sheets halfway through, 12 to 14 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.