Fig And Raspberry

Buttery, tender, and made for a good spoonful of fig & raspberry PAIR-N-DIPITY® spread.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• ⅔ cup granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ¼ teaspoon kosher salt
• PAIR-N-DIPITY Fig & Raspberry spread (any flavor will work)

Directions

1. Preheat oven to 350°F. Line baking sheets with parchment.
2. Cream butter and sugar together until light and fluffy.
3. Mix in egg yolk and vanilla until smooth.
4. Add flour and salt. Mix just until combined.
5. Roll dough into 1-inch balls and place 2 inches apart on prepared sheets.
6. Press a thumbprint gently into the center of each cookie.
7. Fill each indentation with fig spread.
8. Bake 12–14 minutes, until edges are just lightly golden.
9. Cool on the pan for 5 minutes, then transfer to a rack to cool completely.

Tips

• If dough cracks slightly when pressed, smooth gently with your fingers.
• Chill dough for 15 minutes if it feels too soft.
• These cookies keep well and travel beautifully.