1 cup all-purpose flour
1/2 cup (1 stick) butter, room temperature
4 ounces Gorgonzola or Blue cheese crumbled
Ground black pepper
3 – 4 Tablespoons (approximately) Fig Blackberry or spread
1/4 – 1/3 teaspoon Rain’s Choice pure Vanilla Extract
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
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.
Scrape the dough onto a lightly floured surface and knead a few times to pull the dough together. Roll out to 1/8 inch thick with a floured rolling pin. Cut rounds out of the dough with a floured 1-inch cutter and transfer the rounds to the parchment-lined baking sheet.
Blend vanilla extract into the preserves or spread you are using or add it to the pastry dough. Either way, it will bring up the sweetness in the cheese without overshadowing the cheesy flavor of the cookie.
Use you the pad of your middle finger or your knuckle to make an indention in the top of each dough round. Spoon about 1/4 teaspoon of preserves into each indention, using your finger if necessary to push the preserves into the indentations.
Bake the cookies for 10 – 14 minutes, until the pastry is light-to-medium golden brown.
Let cool on the baking sheet for at least 10 minutes, then remove to a wire rack to cool.
Makes about 3 dozen