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<p>First point: The fig spread, amaretto, and coriander are how I made
these this time. You can swap them out for any jam, liquid flavouring,
and spice combination you find appealing.</p>
<p>1. Preheat the oven to 350F/180C<br>
2. Soften the butter if it's not at room temperature, by using the
defrost setting on the microwave. It's got a button for that, I swear.<br>
3. Blend the butter, sugar, coriander, and amaretto until smooth.<br>
4. Add milk, then flour. Mix until you get something approximately the
consistency of pie dough. It should be a little more forgiving and less
crumby than a pie crust.<br>
5. Split the dough into almost half and use the small half to make eight balls.<br>
6. (Grease yo damn cookie sheet.)<br>
7. Squish dough balls until really really flat on cookie sheet. Flat
liek woah. Leave about 1cm between them, because they are going to
spread.<br>
8. Put a tablespoon of fig spread in the middle of each cookie.<br>
9. Split the larger half of the dough into eight parts and press it with
your palms to make lids for the cookies. (This is a pisser. You'll fuck
it up a few times.)<br>
10. Put the lids on the cookies, flute the edges with a fork, and poke holes in the tops, to keep them from exploding.<br>
11. Bake for ... 7-10 minutes? Keep an eye on them. They cook fast as fuck.
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