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 large
- 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
- 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.