This incredible crumbly Blue Cheese Fig Shortbread is perfectly savory and sweet at the same time with only 4 ingredients and no eggs!
Fold in the flour until just combined followed by the diced figs.
On a floured surface, roll out the dough to a ¼-inch (6mm) thickness and using a 2-inch (5cm) round cookie cutter, cut as many circles as you can. Place them about 1-inch (2½ cm) apart on the prepared cookie sheets. Gather and reroll any scraps.
Let cool completely on a wire rack before serving. Store leftovers in an airtight container at room temperature for up to 3 days.