These smooth and tender cookies function a buttery, wealthy cookie base loaded with nutty, earthy taste from tangy blue cheese and crunchy walnuts. With its contrasting sweetness, a dollop of honey-like fig preserves creates a harmonic trio of flavors.
Fig, Walnut, and Blue Cheese Thumbprints
Makes about 36 cookies
- 1¼ cups (156 grams) all-purpose flour
- 1 tablespoon (12 grams) granulated sugar
- ¼ teaspoon (1 gram) baking soda
- ¼ teaspoon kosher salt
- ½ cup (113 grams) unsalted butter, softened
- ½ cup (32 grams) crumbled blue cheese*
- ¼ cup (30 grams) finely chopped walnuts
- 1 massive egg yolk (19 grams), room temperature
- ¼ cup (80 grams) fig preserves*
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Line baking sheets with parchment paper.
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Within the work bowl of a meals processor, pulse flour, sugar, baking soda, and salt till mixed. Add butter, cheese, and walnuts, and pulse till simply mixed and butter is the dimensions of small peas. Add egg yolk, and pulse till totally mixed and a dough kinds round blade.
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Utilizing a 1½-tablespoon spring-loaded scoop, scoop dough, and roll into 1-inch balls. Place 2 inches aside on ready pans. Utilizing your thumb, gently press a ½-inch-deep indentation into heart of every ball. Spoon about 1 teaspoon (6.5 grams) preserves into every indentation. Freeze till agency, at the very least quarter-hour, or as much as in a single day.
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Preheat oven to 375°F (190°C).
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Bake till edges are golden brown, 10 to 13 minutes, rotating pans midway via baking. Let cool on pans for five minutes. Take away from pans, and let cool fully on wire racks. Retailer in an hermetic container for as much as 3 days.
*We used BelGioioso® Blue Cheese and Bonne Maman® Fig Preserves.
