Thumbprints with Fig, Walnut, and Blue Cheese - Bake from Scratch

      These soft and delicate cookies have a rich, buttery base infused with a nutty, earthy essence from tangy blue cheese and crunchy walnuts. The addition of sweet fig preserves resembles honey, creating a harmonious blend of flavors.

      Yields approximately 36 cookies.

      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), at room temperature

      ¼ cup (80 grams) fig preserves*

      Begin by lining baking sheets with parchment paper. In the bowl of a food processor, combine the flour, sugar, baking soda, and salt by pulsing until well mixed. Incorporate the butter, cheese, and walnuts, pulsing until just combined with the butter in small pea-sized pieces. Add the egg yolk and pulse until everything is well mixed, forming a dough around the blade. Using a 1½-tablespoon spring-loaded scoop, portion the dough and roll it into 1-inch balls. Arrange them 2 inches apart on the prepared trays. Press a ½-inch-deep indentation into the center of each ball with your thumb. Place about 1 teaspoon (6.5 grams) of preserves into each indentation. Freeze until firm, for at least 15 minutes or up to overnight. Preheat the oven to 375°F (190°C). Bake until the edges are golden brown, about 10 to 13 minutes, rotating the trays midway through. Let them cool on the pans for 5 minutes. Transfer to wire racks to cool completely. Store in an airtight container for up to 3 days.

      *We used BelGioioso® Blue Cheese and Bonne Maman® Fig Preserves.

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