Brown Sugar Shortbread with Lemon Curd and Fig Jam

I've been reading a lot of food blogs lately, especially after my Epic Roasthouse dinner with all the Fabulous Foodies of FoodBuzz, which I still need to post about.  I found a blog of a foodie in Japan which has incredible recipes.  One of my coworkers was leaving to take a new job up in Chico and so I gave him a handful of recipes and told him to pick one for his “parting treat”.  He picked this one.

The cookies and the jam are both super easy to make.  In fact, I couldn’t believe just how easy it was!  For the wine in both the shortbread and the jam I used Geyser Peak Sauvignon Blanc.  They turned out quite nicely, so nicely in fact, that I made a batch Monday night and a batch Tuesday night. 

Here is the jam reducing on the stovetop.  It was such a gorgeous color.  I didn’t cut the figs into small enough pieces so I had to use my Pampered Chef Chopper in it to get it saucier.  It worked perfectly.  I could have used my immersion blender as well, but it was in the pantry and the chopper was right next to me.

Finished Fig Jam

   

Max, keeping an eye on the cookies while they bake.