Fig and Cambozola Cheese Cookies
Here's what you'll need:
Preheat the oven to 350 degrees.
Sheet Pans lined with Parchment Paper
A 2" Round, Fluted Cookie Cutter.
1 - Stainless Steel TBS Measuring Spoon.
1 1/4 C Flour
8 TBS Butter, Cold and Cut into Pieces.
4 oz. Cambozola Cheese, crumbled.
1/2 tsp Pepper
Bonne Maman Fig Preserves
In a Food Processor:
Pulse until the Dough forms into a ball.
Transfer to a lightly floured flat surface.
Knead the Dough gently. (add additional flour if it seems too sticky)
Roll it out 1/4" thick.
Use the Cookie Cutter and cut out the Dough.
Transfer to the Sheet Pan.
Use the back of the Measuring Spoon to create a well, for the Preserves, in the center of each cookie.
Add 1/4 tsp of Preserves in each well.
Bake 12 - 14 minutes.
Remove the Pan to a racket to cool for 10 minutes.
Transfer the Cookies to the rack to cool completely.
Peace in the Kitchen!