Fruit-and-cheese cocktail cookies from Better Homes and Gardens Magazine, December 2012 (page 170) by Nancy Baggett

By tammy1365

Ingredients

• Ingredients
• SAVORY FRUIT FILLING
• 1 1
• cup trimmed and coarsely chopped calimyrna figs
• 1 1
• cup choppped fresh (or thawed frozen) cranberries
• 1/4 1/4
• cup clover honey or other mild honey
• CHEESE COCKTAIL COOKIES
• 1/2 1/2
• cup unsalted butter, cut into chunks and slightly softened
• 4 4
• ounces blue cheese, cut into chunks and slightly softened
• 2 2
• ounces sharp cheddar cheese, cut into small pieces
• 1 1
• large egg
• 1 1
• tablespoon sugar
• 1/2 1/2
• teaspoon baking powder
• 1 1/2 1 1/2
• cups unbleached all-purpose white flour
• Red, pink, or white coars-crystal sea salt, or poppy or sesame seeds (optional)

Details

Servings 1
Adapted from eatyourbooks.com

Preparation

Step 1

Fruit and Cheese Cocktail Cookies
Ingredients

SAVORY FRUIT FILLING

1
cup trimmed and coarsely chopped calimyrna figs
1
cup choppped fresh (or thawed frozen) cranberries
1/4
cup clover honey or other mild honey
CHEESE COCKTAIL COOKIES

1/2
cup unsalted butter, cut into chunks and slightly softened
4
ounces blue cheese, cut into chunks and slightly softened
2
ounces sharp cheddar cheese, cut into small pieces
1
large egg
1
tablespoon sugar
1/2
teaspoon baking powder
1 1/2
cups unbleached all-purpose white flour
Red, pink, or white coars-crystal sea salt, or poppy or sesame seeds (optional)
Directions
For Savory Fruit Filling, in a food processor combine figs and cranberries. Process until finely chopped but not pureed. Transfer to a medium heavy nonreactive saucepan. Stir in honey and 3 tablespoons water. Cook and stir over medium heat until mixture just comes to a boil. Cook and stir 1 mnute more. Cool completely; set aside.
For Cheese Cocktail Cookies, in a food processor combine butter, blue cheese, cheddar, egg, sugar, and baking powder. Cover and process until very well blended, about 1 1/2 minutes, scraping sides of bowl occasionally. Add 1 cup of the flour. Cover and pulse until partially incorporated.
Turn mixture onto waxed paper. Fully knead in remaining 1/2 cup flour. If dough is very soft, knead in up to 3 tablespoons more flour; if still soft, let stand to firm up for 5 minutes.
Divide dough in half. Using greased hands, stretch and shape each half into an evenly thick 8-inch log. Roll each log in plastic wrap; twist ends to close. Freeze at least 45 minutes or until just firm enough to cut neatly.
Position a rack in middle of oven; preheat to 350 degrees F. Line large baking sheets with parchment; set aside.
Using a very sharp knife, cut each log crosswise into slices about 1/4 inch thick. Place slices about 1 1/2 inches apart on baking sheets. If desired, sprinkle with a few grains of coarse salt or seeds, gently pressing into dough.
Bake one baking sheet at a time for 11 to 15 minutes or until edges are light brown. Transfer to wire rack; let cool 2 minutes to firm up. Using a wide spatula, transfer cookies to wire rack. Cool completely.
To assemble, stir Savory Fruit Filling. If mixture seems dry or crumbly, add a few teaspoon of warm water until spreadable. Spread about 2 teaspoons on each of 30 cookies. Top with another cookie, pressing down until fruit is just spread out to edges. Serve immediately.