Ready? Set? Bake!
I’ve begun holiday baking experimentation in earnest this week. My Whole Foods bill was borderline embarrassing.
This is particularly good:
If you can guess what it is, I’ll save you some. 😉
Today I’m sharing a shortbread recipe adapted from my Rosemary Shortbread Cookies. I reduced it a bit for
self-control experimentation purposes, but you can easily double it.
Sweet and salty is my favorite combination. I wanted to create a cookie that would satiate that craving in a unique way.
It was my first time working with dried Black Mission Figs and it won’t be my last! Dried figs are a great option when you need to control the moisture in a recipe, or when figs are no longer in season.
Their sweetness paired with a salty feta cheese was a wonderful combo. Be sure to use a high quality feta from the cheese counter – none of that pre-crumbled stuff sold next to the plastic-wrapped slices.
The cookie itself is made more savory with the use of whole wheat flour, almost reminiscent of a biscuit. However, you can use all white flour for a sweeter, more smooth “cookie” feel.
One of my favorite parts about this cookie is that you can make the batter, roll it up, and keep it in the freezer until you are ready to bake the cookies off. Perfect for a holiday party take-along!
Last week I had some awesome workouts.
Too bad I had some not-so-awesome over-indulgence this weekend. This week I will be better! Focusing on the positive, I’m back in the saddle with running. PT has helped a lot and I managed to run pain-free again!!!
Workout Recap (11/8-11/13)
- Monday – 5 mile run, Shoulders/Glutes, 6 min plank sequence
- Tuesday – P90X Biceps/Back, Ab Ripper X, 100 push-ups
- Wednesday – 5 mile run, 100 push-ups
- Thursday – 30 min core class, Body Pump, 100 Workout
- Friday – 45 min full-body workout with trainer, 20 mins Stairmaster, 100 push-ups
- Saturday – 13 mile run, 100 push-ups
- Sunday – 15 min stationary bike, Triceps/Chest, 30 mins elliptical intervals, 6 min plank sequence
Fig and Feta Shortbread Cookies
- 3/4 C all-purpose flour
- 1/4 C whole wheat flour
- 1/4 tsp baking powder
- shake of salt
- 1/4 C salted butter, softened
- 2 T extra virgin olive oil
- 2 tsp light agave nectar
- 1/4 C confectioners (powdered) sugar
- 1/3 C dried black mission figs, diced
- 3-4 T feta, crumbled
In a medium bowl, whisk together flours, salt, and baking powder.
In a large bowl using an electric mixer (I used a hand-held), mix together butter, olive oil, agave, and confectioners sugar at a low speed. Gradually add flour mixture and mix until dough produces small butter lumps.
Fold in figs and feta.
Using your hands, make a ball with the dough and transfer to a lightly floured surface. (Lightly flour your hand to make this easier!) Knead dough until it just comes together (3-4 times). Roll into a log (like the cut and bake cookie dough) and cover in parchment paper. Refrigerate 1-2 hours or freeze 30 mins, until hardened.*
Preheat oven to 325° F.
Remove from fridge and cut into small (~1/3 in thick) disks, arranging on a parchment-lined baking sheet. Bake shortbread until golden, ~17-18 mins.
Makes 16 cookies.
*Note: You can prepare the dough ahead of time and store them in the freezer post-rollup to have on-hand for a quick, fresh cookie treat.
My office holiday party is this week. I’m excited to share the latest creations with co-workers!
Does your place of business have a potluck party or a formal affair? Or both?
What is your favorite thing to take to a holiday party?