goat cheese and rosemary thumbprints with fig jam

★★★★★ 1 Review
Cupcaker avatar
By Tina Zaccardi
from Eastchester, NY

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!

★★★★★ 1 Review
serves 4 Dozen Cookies
prep time 45 Min
cook time 25 Min

Ingredients For goat cheese and rosemary thumbprints with fig jam

  • 16 Tbsp
    butter, softened
  • 8 oz
    goat cheese, softened
  • 3/4 c
    granulated sugar
  • 2 Tbsp
    finely chopped fresh rosemary
  • 2 lg
    egg yolks
  • 1 tsp
    pure vanilla extract
  • 2 c
    all purpose flour
  • 1/2 tsp
  • 1/2 c
    store bought fig jam
  • 1 c
    finely chopped walnuts

How To Make goat cheese and rosemary thumbprints with fig jam

  • 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.

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