Goat Cheese and Rosemary Thumbprints with Fig Jam

Recipe Rating:
 1 Rating
Serves: 4 Dozen Cookies
Prep Time:
Cook Time:

Ingredients

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 tsp salt
1/2 c store bought fig jam
1 c finely chopped walnuts

The Cook

Tina Zaccardi Recipe
Well Seasoned
Eastchester, NY (pop. 6,486)
Cupcaker
Member Since Jun 2011
Tina's notes for this recipe:
I 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!
Make it Your Way...

Personalize This

Directions

1
Place 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.
2
Add to the butter and goat cheese mixture the 2 egg yolks and vanilla extract and beat at medium speed until combined.
3
Add the flour and salt and beat on low speed until flour is incorporated.
4
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.
5
Preheat the oven to 350 degrees fahrenheit and line 2 baking sheets with parchment paper.
6
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.
7
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.
8
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.
9
Return the cookies to the oven and bake for an additional 5 minutes. They should be a light golden brown.
10
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.

About this Recipe

Comments

2 comments

Showing OLDEST First
(Switch to Newest First)
user Vanessa "Nikita" Milare Kitkat777 - Aug 18, 2011
Vanessa "Nikita" Milare [Kitkat777] has shared this recipe with discussion groups:
Cookies,Cookies,Cookies!
Everything Desserts made Easy
Sweet Tooth

footer
Gift Membership