bleu cheese & rosemary thumbprint cookies
This recipe might put a lot of people off at first since bleu cheese is such a strong and acquired taste. It works well in this recipe though because it adds just the right amount of savoriness to the sweetness of the cookie while not being too strong. My kids even liked them and they don’t like bleu cheese.
I created this cookie to be a cross between a thumbprint cookie and a shortbread cookie. It is buttery like a shortbread cookie, but a little lighter. It is a super easy recipe to make and will impress your guests. I topped these with the Preservation Peppercorn Pear Jam that we make, but any pear or apricot jam would work well.
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The Recipe
Bleu Cheese & Rosemary Thumbprint Cookies
- 6 ounces butter, softened
- 1/2 cup sugar
- 1 egg
- 2 cups flour
- 1/4 tsp salt
- 2 sprigs rosemary, leaves de-stemmed and minced to very small pieces (discard stems)
- 1/4 cup bleu cheese crumbles
- 1/2 cup Preservation Peppercorn Pear Jam (or any pear or apricot jam)
- In a stand mixer using a paddle attachment, mix softened butter and sugar until light and fluffy (about 2-3 minutes).
- Add egg and mix thoroughly.
- Add flour, salt, rosemary, and bleu cheese and mix for 1-2 minutes on medium until everything is combined.
- Use a small scoop (about 1 ounce) and scoop out dough. Roll into a ball with your hands and place on greased cookie sheet. Using your thumb or finger, push down in the center of the cookie to form a well for the jam.
- Bake cookies at 350°F in a conventional oven for 6 minutes. Rotate and cook for another 2-4 minutes or until lightly golden brown on the bottom.
- Take out of oven, press the center down a little where it rose while baking, and let cool.
- Place a small dollop of jam in the middle and serve.
Cookies may be stored in the fridge in an airtight container for up to a week.
Yield: about 18 cookies.