Fig and Blue Cheese Savory Cookies

These little jam thumbprint cookies are the perfect combination of sweet and savory. This two bite cookie is like biting into a cheese plate with a buttery shortbread cookie flecked with blue cheese and black pepper and a dollop of fig jam on top. The key to this cookie is really good quality jam. If you can’t find a good fig jam or preserves you could use quince or pear jam instead. This is a great addition to an appetizer spread as a savory treat or you can serve at the end of your meal as a savory dessert in place of a cheese course.

Fig and Blue Cheese Savory Cookies
Serves: 3 Dozen
  • 1 cup all-purpose flour
  • ½ cup butter, room temperature
  • 4 ounces blue cheese, crumbled
  • Ground black pepper
  • Fig preserves, about 3 tablespoons
  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Place the flour, butter, blue cheese and a few grinds of black pepper in the bowl of a food processor. Process until the dough just comes together and starts to form a ball. Dump the dough onto a lightly floured surface and knead a few times to pull the dough together. Roll out to ⅛ inch thick with a floured rolling pin.
  3. Cut rounds out of the dough with a floured 1-inch cutter and transfer the rounds to the parchment-lined baking sheet. Using the back of a round half-teaspoon measure or your knuckle, make an indentation in the top of each dough round. Spoon about ¼ teaspoon of fig preserves into each indentation, using your finger to push the preserves as best as possible into the indentations.
  4. Bake the savory cookies for 10 – 14 minutes, until the preserves are bubbling and the pastry is light golden on the bottom.
  5. Let cool on the baking sheet for at least 10 minutes, then remove and cool completely on a wire rack. You can make these a day ahead and keep them in two layers separated by waxed paper in an airtight container.