Rating: 3.5 stars
7 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Charlyne Mattox


Credit: Victor Protasio

Recipe Summary test

20 mins
2 hrs 35 mins
Makes 70 cookies


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

50 calories; fat 3g; saturated fat 1.5g; cholesterol 10mg; sodium 20mg; protein 1g; carbohydrates 6g; sugars 2g.