Figgy Yule Cookies

photo by Heather Hanson

Now bring us some figgy pudding! In cookie form of course! To wrap up the holiday cookie pairings with Boom Island Brewing, I adapted this cookie to feature their holiday release, Yule. Yule is a Belgian Strong Ale, brewed with a different fruit addition each year. This year's fruit was black currant. Instead of featuring a currant studded treat, I opted for a classic Christmas dessert in cookie form. The figs are simmered in Yule for an extra kick and in is mixed into the icing in lieu of brandy.

Have a very Merry Christmas!

Recipe adpated from Food 52

Yields about 4 dozen cookies

Ingredients
For the cookies

• 8-10 large dried Turkish figs, diced
• 1 cup Yule
• 1 ½ cups all purpose flour
• 1 tsp salt
• 1 tsp ground nutmeg
• 1 tsp ground cinnamon
• ¾ cup unsalted butter (1 ½ sticks) softened
• ¾ cup powdered sugar
• 1 egg
• 1 Tbsp orange zest

For the icing

• ¾ cup powdered sugar
• 1 Tbsp Yule
• 4 Tbsp unsalted butter, melted
• ¼ tsp vanilla extract

Preparation

• In a small saucepan, simmer the figs and Yule until the figs are soft, about 15 minutes. Strain figs and set aside.
• Mix together the flour, salt, nutmeg and cinnamon. Set aside
• Cream together the butter and sugar until fluffy. Beat in the egg until well combined.
• Slowly add the flour mixture, mixing until just combined. Fold in the strained figs and orange zest.
• Wrap the dough in plastic wrap and chill in the refrigerate for 2 hours.
• Preheat the oven to 350 degrees F. Prepare baking sheets by lining in parchment paper.
• On a well floured surface, roll out the dough about 1/8” thick. Cut into 2” rounds. Arrange on baking sheets about 1” apart.
• Bake for 10-12 minutes or until golden brown along the edges. Transfer to a wire rack to cool.
• In a small saucepan over medium low heat, whisk together the powdered sugar, Yule, butter and vanilla extract. Simmer, stirring frequently, until smooth and well combined.
• Drizzle icing onto cooled cookies
• ENJOY!