Blue Cheese Thumbprint Cookies

Directions

In a large bowl, cream together the butter and sugar at medium speed with an electric mixer until fluffy, 2-3 minutes.  Add the Frigo® Crumbled Blue Cheese and continue to beat for an additional 2-3 minutes until thoroughly incorporated and starts to become fluffy again.  

Gradually blend in flour until dough sticks together when you pinch it together.  The dough will look crumbly but will stick together when rolled together.

Preheat the oven to 350° F.  Line sheet tray with parchment paper or a nonstick silicone baking mat and set to the side.

Roll dough into ¾-inch round balls, roll in chopped nuts if desired, and line up in rows on the prepared cookie sheet.  Then, press the back of a ½ teaspoon measuring spoon or your thumb into each ball of dough, leaving an indentation.

Bake at 350°F for 15-20 minutes or until golden. Transfer to wire racks to cool completely. 

Spoon ¼ teaspoon of jam, jelly, or preserves into each indentation.

Rad Tip:  Make ahead and freeze!  After baking cookies, let them cool completely.  Place the unfilled cookies in a freezer-friendly container and freeze for later.  When you’re looking for a sweet treat, pull out a couple of cookies, thaw, and add your favorite jam.  They are also an ideal instant dessert, addition to your cheese board, or boxed-up surprise to your hosts at the next dinner or holiday party.

Rad Remix:  For a pop of spice, fold crushed red chile pepper flakes into the dough.  If you want a richer holiday inspiration, add 3 tablespoons of poppy seeds to the dough and drizzle Royal Icing over the finished cookies to sweeten them up.