Tina's StoryI just love goat cheese, rosemary and figs and I thought why not combine some of my favorite ingredients into a cookie. My husband absolutely loves these cookies, so I decided to enter then in a local Christmas Cookie contest last year and won 2nd place. Can't wait to start creating my next cookie!
Find more recipes at goboldwithbutter.com
goat cheese, softened
finely chopped fresh rosemary
pure vanilla extract
all purpose flour
store bought fig jam
finely chopped walnuts
Janet got "Chocolate Covered Cherry Mice"TAKE THE QUIZ and find out what Halloween treat you are!
1Place the butter, goat cheese, sugar and rosemary in the bowl of an electric mixer and beat at medium speed for 3-4 minutes until light and fluffy. During the mixing process, stop the mixer and scrape down the sides of the bowl 1-2 times.
2Add to the butter and goat cheese mixture the 2 egg yolks and vanilla extract and beat at medium speed until combined.
3Add the flour and salt and beat on low speed until flour is incorporated.
4Wrap the dough in plastic wrap and refrigerate for 30 minutes. At this point the dough may be kept in the refrigerator for up to 2 days before baking.
5Preheat the oven to 350 degrees fahrenheit and line 2 baking sheets with parchment paper.
6Place the chopped walnuts in a shallow dish and remove the dough from refrigerator. Roll the dough into balls about 1 inch in diameter. Roll the balls in the walnuts to coat. You may need to gently press the walnuts onto the dough. Place the balls on the baking sheets about 2 inches apart.
7Push the end of wooden spoon handle into the center of each ball to create a hole. If the dough sticks to the wooden spoon you may dip it some flour.
8Bake the cookies for 20 minutes. After 20 minutes, remove the cookies from the oven and using the wooden spoon recreate the hole. Fill each hole with 1/4 teaspoon of fig jam.
9Return the cookies to the oven and bake for an additional 5 minutes. They should be a light golden brown.
10Remove the cookies from the oven and place the pan on a rack to cool for 5 minutes. Then, remove the cookies form the pan and place directly on the rack to cool completely.