These soft and tender cookies feature a buttery, rich cookie base loaded with nutty, earthy flavor from tangy blue cheese and crunchy walnuts. With its contrasting sweetness, a dollop of honey-like fig preserves creates a harmonic trio of flavors.
Fig, Walnut, and Blue Cheese Thumbprints
Makes about 36 cookies
Ingredients
- 1¼ cups (156 grams) all-purpose flour
- 1 tablespoon (12 grams) granulated sugar
- ¼ teaspoon (1 gram) baking soda
- ¼ teaspoon kosher salt
- ½ cup (113 grams) unsalted butter, softened
- ½ cup (32 grams) crumbled blue cheese*
- ¼ cup (30 grams) finely chopped walnuts
- 1 large egg yolk (19 grams), room temperature
- ¼ cup (80 grams) fig preserves*
Instructions
- Line baking sheets with parchment paper.
- In the work bowl of a food processor, pulse flour, sugar, baking soda, and salt until combined. Add butter, cheese, and walnuts, and pulse until just combined and butter is the size of small peas. Add egg yolk, and pulse until fully combined and a dough forms around blade.
- Using a 1½-tablespoon spring-loaded scoop, scoop dough, and roll into 1-inch balls. Place 2 inches apart on prepared pans. Using your thumb, gently press a ½-inch-deep indentation into center of each ball. Spoon about 1 teaspoon (6.5 grams) preserves into each indentation. Freeze until firm, at least 15 minutes, or up to overnight.
- Preheat oven to 375°F (190°C).
- Bake until edges are golden brown, 10 to 13 minutes, rotating pans halfway through baking. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container for up to 3 days.
Notes
*We used BelGioioso® Blue Cheese and Bonne Maman® Fig Preserves.
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