Gorgonzola Fig Jam Drops from Jessie Sheehan

 This savory recipe from Jessie Sheehan's newest cookbook "Salty, Cheesy, Herby, Crispy Snackable Bakes" is perfect for a New Year's Eve or cocktail party. Jessie shared samples some of her recipes from her book with shoppers at Hammertown Barn last week. This one was one of their favorites. BUY HER BOOK TODAY ONLINE OR IN-STORE!

Blue cheese cookies for the win, as the combo of the funky gorgonzola with the sweet figgy jam is just so damn good. Rolling the cookies in sugar pre-bake plays up the sweet and salty elements of these drops, though they are still very savory. These are an excellent addition to a cheese board and people will worship you when you serve them (been there, done that). The cheddar hot pepper jelly variation is divine and inspired by an Allrecipes recipe. - Jessie Sheehan

 

Makes 25 cookies

Active time: 10 minutes

Rest time: 30 minutes

Bake time: 16 to 18 minutes

 

⅓ cup (67 grams) granulated sugar for rolling

¾ teaspoon kosher salt

¼ teaspoon freshly-ground black pepper

½ cup (113 grams) unsalted butter, melted and cooled
1¾ cups (225 grams) Gorgonzola, or another soft blue cheese, crumbled, room temp 

1¼ cups (162 grams) all-purpose flour

½ cup (160 grams) fig jam 

 

Line two baking sheets with parchment paper.

 

Place the granulated sugar in a small bowl. Whisk the salt and pepper into the butter in a medium bowl. Stir in the cheese with a flexible spatula, smooshing it into the seasoned butter until combined, then fold in the flour. Form the dough into 1-tablespoon balls, about 20 grams each, roll them in the granulated sugar and place them on one of the prepared baking sheets. Use the handle of a wooden spoon or another small(ish) round tool to make an indentation about ½-inch deep in the top of each one and then use your fingers to make each hole a little wider and deeper. Fill each cookie with ½ teaspoon jam (you may have a bit of jam left over). Freeze the cookies for at least 30 minutes and heat the oven to 375°F.

 

Divide the frozen cookies between the two prepared sheets. Bake for 16 to 18 minutes, rotating the sheets at the halfway point and swapping their placement in the oven, until nicely browned. Remove from the oven and let cool to room temp before serving. 

 

Jam drops will last in an airtight container for up to 3 days on the counter. 

 

Variation: Cheddar and Hot Pepper Jelly Drops - Add ¼ teaspoon paprika and ¼ teaspoon garlic powder to the seasonings in the melted butter. Substitute 2 cups (200 grams) shredded cheddar cheese for the gorgonzola and hot pepper jelly for the fig jam. The dough will be a tad crumblier than the gorgonzola version, so you may need to knead it a bit to bring it together, as well as hold the balls in your hand, rather than leaving them on the baking sheet, when making the indentations.

 

You can also access this recipe HERE on Jessie's website