Fig & Stilton Savory Thumbprint Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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These delicate, crumbly little thumbprints are the perfect combination of sweet and savory, as their names suggests - they're like a great cheese plate all wrapped into one crunchy little morsel. The simple food processor dough yields tender, buttery coins flecked with blue cheese and black pepper. Read more . A good quality fig jam is crucial here; if you can't find it, quince or pear jam would also work well. I tried some this morning with sweet hot pepper jelly and they are fantastic too! Ingredients:
1 cup all-purpose flour |
1/2 cup unsalted butter, room temperature |
4 ounces stilton blue cheese, crumbled |
freshly ground rainbow peppercorns |
fig preserves (or quince) |
Directions:
1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
2. Place the flour, butter, blue cheese and a few grinds of black pepper in the bowl of a food processor. Process until the dough just comes together and starts to form a ball.
3. Dump the dough onto a lightly floured surface and knead a few times to pull the dough together. Roll out to 1/8 inch thick with a floured rolling pin. Cut rounds out of the dough with a floured 1-inch cutter and transfer the rounds to the parchment-lined baking sheet.
4. Using the back or a round half-teaspoon measure or your thumb, make an indentation in the top of each dough round. Spoon about 1/4 teaspoon of fig preserves into each indentation, using your spoon/finger to push the preserves as best as possible into the indentations.
5. Bake the savories for 14-16 minutes, until the preserves are bubbling and the pastry is light golden on the bottom. Let cool on the baking sheet for at least 10 minutes, the remove to a wire rack to cool.
6. You can make these a day ahead and keep them in two layers separated by waxed paper in an airtight container.
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