Goat Cheese and Rosemary Thumbprints with Fig Jam
|Keywords:||goatcheese, rosemary, fig|
|Serves:||4 Dozen Cookies|
|16 Tbsp||butter, softened|
|8 oz||goat cheese, softened|
|3/4 c||granulated sugar|
|2 Tbsp||finely chopped fresh rosemary|
|2 large||egg yolks|
|1 tsp||pure vanilla extract|
|2 c||all purpose flour|
|1/2 c||store bought fig jam|
|1 c||finely chopped walnuts|
Pinched by Rhondee, and 36 more.
- Grocery List
DirectionsPlace 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.Add to the butter and goat cheese mixture the 2 egg yolks and vanilla extract and beat at medium speed until combined.Add the flour and salt and beat on low speed until flour is incorporated.Wrap 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.Preheat the oven to 350 degrees fahrenheit and line 2 baking sheets with parchment paper.Place 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.Push 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.Bake 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.Return the cookies to the oven and bake for an additional 5 minutes. They should be a light golden brown.Remove 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.