Rosemary and Goat Cheese Mini Sandwiches - Bake from Scratch

      Woodsy rosemary and a dash of pepper give these crackers an earthy taste, complemented by a lightly sweetened whipped goat cheese topping. Their subtly sweet flavor harmonizes beautifully with any cocktail that has citrus notes.

      Yields approximately 18 sandwich cookies

      Cookies:

      ½ cup (113 grams) unsalted butter, softened

      1 tablespoon (21 grams) honey

      1 large egg (50 grams), at room temperature

      1½ cups (188 grams) all-purpose flour

      2 teaspoons (2 grams) finely chopped fresh rosemary

      ½ teaspoon (2 grams) kosher salt

      ½ teaspoon (1 gram) ground black pepper

      Filling:

      4 ounces (113 grams) goat cheese, softened

      3 tablespoons (45 grams) heavy whipping cream

      1 teaspoon (7 grams) honey

      For the cookies: In a stand mixer bowl equipped with the paddle attachment, beat the butter and honey on medium speed until creamy, roughly 1 minute. Incorporate the egg until well mixed. In a separate medium bowl, combine flour, rosemary, salt, and pepper using a whisk. With the mixer on low speed, gradually add the flour mixture to the butter mixture until well combined and a dough forms. Transfer the dough onto a piece of plastic wrap, shaping it into a disk. Wrap in plastic wrap and refrigerate until chilled, at least 45 minutes.

      Preheat the oven to 350°F (180°C). Line rimmed baking sheets with parchment paper. On a lightly floured surface, roll out the dough to a thickness of ¼ inch. Using a 1½-inch round cutter, cut out the dough, rolling scraps once more if necessary. Arrange the cutouts 1½ inches apart on the prepared pans. Bake until the surface is dry, the edges are firm, and the bottoms are lightly browned, about 10 to 13 minutes. Allow to cool on the pans for 5 minutes before transferring to wire racks to cool completely.

      For the filling: In another medium bowl, use a rubber spatula to mix the goat cheese, cream, and honey until smooth and spreadable. Transfer to a pastry bag and snip a ½-inch opening at the tip. Pipe the filling onto the flat side of half of the cookies, then place the remaining cookies on top, flat side down. Best enjoyed the same day they are assembled. Store in an airtight container in the refrigerator for up to 3 days.

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