Fig jam & goat cheese thumbprint cookies

• Vegetarian

• Refrigerated

  • 1 Egg yolk

• Condiments

  • 1/2 cup Fig jam

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/4 tsp Salt
  • 1/3 cup Sugar
  • 1/4 tsp Vanilla extract

• Dairy

  • 4 tbsp Butter, unsalted
  • 4 tbsp Goat cheese, fresh or aged
  • 1 tbsp Goat cheese, fresh

Found on tworedbowls.com

Description

Ingredients

• for the dough:
• 1 cup all-purpose flour
• 1/4 tsp salt
• 1/3 cup sugar
• 4 tbsp (2 oz) fresh or aged goat cheese, softened (like this fresh goat cheese or this Bonne Bouche aged goat cheese)
• 4 tbsp (2 oz) unsalted butter, room temperature
• 1 egg yolk
• 1/4 tsp vanilla extract
• for the filling:
• 1/2 cup fig jam
• 1-2 tbsp fresh goat cheese (not aged, see Notes)

Directions

• In a medium bowl, whisk together flour and salt. In a separate, large bowl, combine sugar, goat cheese, and butter in a large bowl. Using an electric beater or plenty of arm strength, whisk until mixture is pale and creamy. Whisk in egg yolk and vanilla extract. Fold in the flour mixture until incorporated and a dough forms. Chill the dough in the refrigerator for 30 minutes.
• Meanwhile, preheat oven to 350 degrees F. Line a baking sheet with a silicone mat or parchment paper.
• Scoop about a tablespoon of dough and roll into a ball. Place the ball on the cookie sheet and press an indentation in the dough to form a hollow for the jelly. Repeat with the rest of the dough, placing the balls about 1-2 inches apart (they will not spread too much).
• Place about a half-teaspoon of jam into each of the dough indentations, or enough to fill it. Place a dot of goat cheese (or as much as desired) on top.
• Bake for 10 to 12 minutes at 350 degrees, or until cookies are set at the edges. The cookies will be pale and soft, but the cookie should be able to lift away from the sheet and the bottom should be just golden. Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.