Fig and rosemary cocktail cookies
Cookies
A while ago Food & Wine published a wonderful recipe for Apricot-Tarragon Cookies, by Dorie Greenspan (http://www.foodandwine.com/recipes/apricot-tarragon-cocktail-cookies). It made me think of all other combinations of dried fruits and herbs. Date and rosemary, fig and rosemary, cranberry and rosemary, pineapple and lemon verbena, mango and lemon thyme, just to name a few possibilities -- all magnificent, due to the ingeniousness of Dorie's basic recipe. Fig and rosemary was the winner among the family and friends, and became our staple cookies. They are our favorite addition to a cocktail party, and a perfect ending to a perfect dinner, when chocolate cake would be a bit too much, when one needs just a touch of sweetness, a tiny piece of cheese and a sip of port to toast to the ending of a wonderful meal. <br /> <br />p.s. The cookies are yummy straight out of the oven, even yummier when they cool down, and the yummiest if you wait for a day.
Share:
0
32
0
Comments