I am always looking for new and interesting things to try. When I was in Whole Foods earlier this week I stumble upon this very cute jar. Have you ever seen this before? It is Ficoco a fig and cocoa spread made in Croatia. It is dark, rich and has a light sweetness from the figs. I absolutely loved it! It’s figs and cocoa how can you go wrong? My favorite was the little chunks of figs. The cocoa is comes in as a second note with that great bitter sweet taste of dark chocolate. Also I just love how fig seeds pop in your mouth, it’s a great bonus. It is definitely a spread and not a preserve, so it is perfect to spread over pastries, dessert cheese, ice cream or even a piece of toast, but won’t work as a filling.
As soon as I got it home I spread it over a piece of toast and it was a delight. It was like a new Nutella but totally different. I wished I had gotten a second jar because I knew that it was going to go fast. Also it was on sale at half price. A jar can run you about $6 so I am kicking myself for not stocking up.
I immediately began to ponder other way I could enjoy my new treat. That is when I remembered PW’s recipe for shortbread cookies. Shortbread cookies by themselves are absolutely delightful. How much better do you think they would be with some Ficoco spread on top?
Well I will tell you. It was fan-freaking-fantastic! I was in heaven! I sat on my couch after dinner with two shortbread cookies, Ficoco spread and a glass of milk. I dipped the knife in the jar and spread the gorgeous dark spread on the crumbly butter cookie. When I took a bite I was transported into another dimension. I sat their with my eyes closed “Mmmmmm-ing” and “Awwwww-ing”, repeatedly saying “this is so good……oh my goodness this is so good!”
When I opened my eyes Obed sat their with a puzzled half scared look on his face and asked me if I was ok. I declared, “Heck yeah!” I then march myself right back into the kitchen and grabbed two more cookies and did it all over again.
I declare get yourself some today!
Shortbread Cookies (from Pioneer Woman)
- 2 sticks, plus 2 tablespoons regular (salted) butter, softened
- 1 cup sugar
- 2 cups all-purpose flour
- Scant 1 cup corn starch
Preheat oven to 325 degrees.
Cream butter and sugar together. Sift in flour and cornstarch and blend together using a pastry cutter or using a fork until the ingredients all come together.
Form dough into a ball, place in Zip-loc bag, and refrigerate 20 minutes.
Roll onto a lightly floured surface and cut into rounds. Place on a cookie sheet lined with parchment paper or a baking mat.
Bake for 20 minutes. Do not allow shortbread to brown; the edges should have the faintest golden tinge