Goat Cheese and Rosemary Thumbprints with Fig Jam
16 Tbspbutter, softened
8 ozgoat cheese, softened
3/4 cgranulated sugar
2 Tbspfinely chopped fresh rosemary
2 largeegg yolks
1 tsppure vanilla extract
2 call purpose flour
1/2 cstore bought fig jam
1 cfinely chopped walnuts
How to Make Goat Cheese and Rosemary Thumbprints with Fig Jam
- 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.
- 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.