I wanted to make a delicate cookie/cracker to go along with Will’s Buffalo Chicken Cook-Off birthday that would work with this spicy genre (can I call it a genre?) but be a little bit of a palate lift.
I, and everyone else LOVED these. I’m not going to lie, how I chose to make them was ridiculous, so I’m going to tell you about the second time I made them, yesterday, when I halved the recipe and made larger cookies to go along with some leftover soup I whipped up for me and Z.
I saw a Pinterest pin for Blue Cheese and Fig Cookies, and I felt this was sort of speaking to the flavors I wanted, but, I wanted to use what I already had in my pantry. I tend to have a lot of jam/jelly, primarily because in the fall I seem to go through a jam making phase (well maybe last fall was the start of what I hope to make a tradition) – so I had a couple of jars left to choose from. And I chose Chardonnay Jelly. I thought the nice crisp white grape would work really well with the pungent cheese. It was definitely the right choice. If you don’t have wine jelly, don’t fret! Really you can use whatever you like the most. I would suggest something light as the blue cheese flavor does tend to weight the shortbread flavor down.
Okay, onto the ingredients. This is what you need;
1 cup of flour
1 stick of butter (best at room temperature)
6 oz blue cheese, crumbled
4 tbsp jelly/jam of your choice
1/4 tea ground cardamom
1/4 tea pepper
1 tea fresh thyme, chopped
Preheat oven to 350 F.
Combine the flour and butter in a bowl and mix well using your hands. Since the butter is at room temperature, I found it was really easy for Z to squeeze the butter into the flour and mix it really well. Since she didn’t like the smell of the blue cheese (for shame), I combined the blue cheese and all of the spices including the fresh thyme next, making sure that it was well incorporated into the base shortbread mixture. Roll your dough into a ball and lightly flour a surface. Roll out and cut in rounds. I used an lightly floured espresso cup and found that this was the perfect size. Make a thumbprint in each ‘cookie’ and put a dollop of jelly in it. Bake for 8-10 minutes. The shortbread will be slightly brown on the edges and a little gooey (because of the cheese & jam mixture) in the middle. Let cool and serve. These store well up to a week in an airtight container.