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Blue Cheese and Fig Shortbread

Blue Cheese and Fig Shortbread
Lightly sweet and delicately savory, these cheesy, buttery cookies are as good with a cup of tea or coffee in the afternoon as they are with a glass of sherry or wine in the evening.
  1. ¾ cup crumbled blue cheese (such as Point Reyes Bay Blue), tightly packed, divided
  2. 6 tablespoons very soft unsalted butter
  3. 3 tablespoons confectioners’ sugar
  4. 1 large egg yolk
  5. 1 cup all-purpose flour, plus more for kneading and rolling dough
  6. ¼ teaspoon salt
  7. 16 small dried mission figs
  1. In large bowl, mix together ½ cup blue cheese, butter, and sugar with wooden spoon until well combined. Add egg yolk, and mix well to blend. Stir in flour and salt, mixing until soft dough forms.
  2. Turn dough out onto clean, lightly floured surface, and knead for 1 to 2 minutes, just until smooth. Roll and shape dough into an 8-inch-long log. Cut log in half crosswise, wrap each half in plastic, and refrigerate 20 minutes.
  3. Heat oven to 350°F. Line a baking sheet with parchment or grease it lightly. Cut each fig lengthwise into thirds. Cut each chilled dough log crosswise into rounds about ⅜-inch thick. Place rounds on baking sheet at least 1 inch apart.
  4. Sprinkle about 1 teaspoon remaining blue cheese in center of each shortbread cookie, and top with two slices of fig. Gently press the figs into each cookie, while patting into 2-inch-wide rounds. Bake 15 minutes or until edges just begin to turn golden. Cool cookies on wire rack.
culture: the word on cheese https://culturecheesemag.com/

Elaine Khosrova

Elaine Khorova is the original Editor-in-Chief of culture magazine and the current recipe writer extraordinaire. She resides in the Hudson Valley of New York where she is working on a book about the history of butter.

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