goat cheese and rosemary thumbprints with fig jam

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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