Portofignos -

Portofignos

Don't let the lengthy instructions turn you away from these cookies. They look long only because you simmer the fruit in the port (which I'm counting as prep time, not cook time) plus this is a roll&chill style cookie dough.

Regardless of your oven, Dorie promises 14 minutes is the perfect amount of time for baking these cookies. No more, no less. I've only tested the theory in two ovens, but it seems sound.

Prep Time30

Cook Time14

Resting time3

Total Time4 4

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 104kcal

Ingredients

7-8 ounces (225 grams; about 30) dried figs, preferably Black Mission stems trimmed, snipped into small pieces
0.5 - 1.5 cups (120-360 ml) ruby port *
¾ cup (90 grams) walnuts finely chopped
¾ teaspoon fine sea salt divided
1 ⅚ cup (255 grams) all-purpose flour
½ cup (64 grams) unsweetened cocoa powder
¾ teaspoon baking soda
2 sticks (6 ounces; 226 grams) unsalted butter cut into chunks, at room temperature
1 cup (200 grams) packed light brown sugar
⅓ cup (67 grams) granulated sugar
1 ½ teaspoons pure vanilla extract

Instructions

Center a rack in the oven and preheat it to 350 degrees°F. Line a baking sheet with parchment paper or a silicone baking mat.
Stir the figs and port together in a small saucepan over medium heat and bring to a boil, then lower the heat and simmer, stirring, until the liquid is absorbed, about 15 to 45 minutes. Spoon the mixture into a bowl and let cool while you start lo make the dough.
Scatter the walnuts across the lined sheet. Bake for about 10 minutes, stirring a few times, until the nuts are lightly browned. Turn the nuts into a bowl, stir in ¼ teaspoon of the salt and set aside (and turn off the oven).
Sift the flour, cocoa and baking soda together.
Beat the butter, both sugars and the remaining ½ teaspoon salt together on medium speed until creamy, about 2 minutes. Beat in the vanilla, then scrape down the sides and bottom of the bowl.
Add the dry ingredients all at once, then pulse a few times to avoid spraying flour. Mix on low speed until you have a bowl of moist crumbles that hold together when pressed, 1 to 2 minutes. Add the figs and walnuts and pulse to incorporate.
Turn the dough out onto the counter, gather it into a ball and divide the ball in half.
Working with one half at a time, roll the dough ball into a 12-inch long log. Don’t worry about the diameter - it will be fine if you get the length right. Wrap the two dough logs in plastic wrap and freeze them for at least 2 hours, or refrigerate for at least 3 hours. Better yet, freeze the dough overnight.
Center a rack in the oven and preheat the oven to 350 F. If you have a convection oven, you can bake two sheets at a time. If you don't and you know your oven has hot/cold spots, it might be best to bake only one sheet at a time. Line two baking sheets with parchment paper or a silicone baking mat.
Using a sharp knife, slice the logs of cookie dough into ½-inch thick rounds. If the rounds crack during cutting, just squeeze the dough back together. Place the rounds 2-inches apart on the prepared baking sheets and bake for 14 minutes. Don't open the oven during baking. After 14 minutes, the cookies won't look quite done, but they will firm up as they cool.
Fully cooled cookies will keep at room temperature in an airtight container for up to 3 days or frozen for 2 months.

Notes

*if necessary, you can use ½ cup of ruby port only

Nutrition