Page 94 - Classic Cookies with Modern Twists

Tipsy Fig Slices

It would be a lie to say that I loved Fig Newtons as a kid. My
enjoyment of gs ca me later in life, along with my fondness for
whiskey—par ticu larly Scot ch and bourbon . Together, they make a
memorable version of the iconic cookie, which you’re cer tain to

appreci ate as an adult.
If you’re looking for total authenticity or to pander to nostalg ia,
put the cook ies, after they’ve been cut and are still warm , in a
container with a lid. Th e steam keeps them soft.

MAKES ABOUT 2 DOZEN 1-INCH COOKIES

FOR THE FILLING:
¼ cup suga r

½ star anise

½ cinnamon stick
⅔ cup plus 3 tablespoons warm water, divided

⅓ cup whiskey

1½ cups halved, dried Calimyrna figs (about 9 ounces)
2 teaspoons finely chopped lemon zest

6 tablespoons (¾ stick) unsalted butter

…….

1½ cups all-purpose flour

⅓ cup ligh tly packed ligh t brown sugar
½ teaspoon baking powder