Updated: Oct 27, 2022
I know, I have so many REQUIRED or MUST HAVE cookie and candy recipes that it is hard to check out another one! Right? Our friends and family must have their fave's. Me too!
However as a family, in the interest of having experiences together in lieu of giving gifts, thought we would make a new recipe together and see if it makes it into the seasonal rotation! Jon will probably produce a document for us to make notes and rate the cookie.....not kidding
So, why not include cheese in the cookie recipe? Think I might have some :) It makes sense! Salty and sweet with a bit of "hmmmmm, what is that?" are sure to intrigue your cookie crushers!
I remember my Mom always eating her vanilla ice cream with saltines. Thought it was the strangest thing! I continue to learn from her.
So, here one thought..
Blue Cheese and Jammy Thumbprint Cookies
This recipe could also be a yummy happy-tizer! Serve with a fruit forward red or dessert wine.
2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon kosher salt
4 ounces crumbled blue cheese
1/2 cup butter, room temperature
2 tablespoons granulated sugar
1 large egg plus 2 large egg whites
1 cup finely chopped walnuts
1 teaspoon ground black pepper
½ cup cherry or raspberry jam
Heat oven to 350°F and line 2 baking sheets with silicone liners or parchment paper.
Combine flour, baking powder, and salt in a small bowl and set aside. Combine cheese and butter in a stand mixer fitted with paddle attachment. Beat on medium speed until thoroughly combined and fluffy.
Add sugar and beat until incorporated. Add whole egg and beat until combined. Reduce speed to low and add dry ingredients in 3 parts, beating until just incorporated.
Transfer dough to a lightly floured work surface and roll into 1-inch balls.
Whisk egg whites in a small bowl and toss walnuts and black pepper together in a medium bowl. Dip dough balls first in egg white and then in walnuts to coat.
Place coated cookies on prepared baking sheets, flatten gently, and make a divot with your finger in the center of each round. Bake for 18 to 21 minutes, rotating baking sheets halfway through, until cookies are golden and walnuts are toasty brown. Remove from heat and cool on baking sheets.
While cookies are baking, warm jam in a small saucepan over low heat. Bring to a boil, stirring occasionally. Remove from heat.
Once cookies have cooled for at least 10 minutes, use a small spoon to fill each divot with about ½ teaspoon jam. Set cookies aside until jam is set (about 1 hour).