The Season of Love is the Season of Sharing

Gorgonzola Fig Jam Drops
by Jessie Sheehan. Originally found on JessieSheehanBakes. com who adapted this recipe from Allrecipes.com. This recipe along with many others can be found in her newest cookbook 'Salty, Cheesy, Herby Crispy, Snackable Bakes by Jessie Sheehan'.  There are so many great recipes in this book, I'm putting it onto my gift list for when I'm asked 'Darling, what would you like for Christmas/BIrthday this year? '

Nothing says “the season of sharing” quite like a platter of homemade treats, served on a beautifully dressed table. These Gorgonzola Fig Jam Drops are the perfect blend of savory and sweet—ideal for passing around with drinks or gifting to a loved one. Serve them warm on a Long Lunch Linen napkin or set them out on a French linen-covered table for an effortlessly elegant touch.

Makes: 25 cookies

What Jessie's How To Tutorial here

Time:

• Active: 10 minutes
• Rest: 30 minutes
• Bake: 16-18 minutes

Ingredients:

• ⅓ cup (67g) granulated sugar, for rolling
• ¾ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ½ cup (113g) unsalted butter, melted and cooled
• 1¾ cups (225g) gorgonzola (or another soft blue cheese), crumbled, room temp
• 1¼ cups (162g) all-purpose flour
• ½ cup (160g) fig jam

Instructions:

1. Prepare the baking sheets – Line two baking sheets with parchment paper.
2. Mix the dough – Place the granulated sugar in a small bowl. In a medium bowl, whisk the salt and pepper into the melted butter. Stir in the cheese using a flexible spatula, pressing it into the butter until well combined. Fold in the flour until a dough forms.
3. Shape the cookies – Form the dough into 1-tablespoon balls (about 20g each), roll them in the sugar, and place them on one of the prepared baking sheets.
4. Create indentations – Use the handle of a wooden spoon (or a small round tool) to make a ½-inch deep indentation in the top of each cookie. Widen and deepen the hole slightly with your fingers.
5. Fill with jam – Spoon ½ teaspoon of fig jam into each indentation. You may have a little jam left over.
6. Freeze – Place the cookies in the freezer for at least 30 minutes. Meanwhile, heat the oven to 190°C.
7. Bake – Divide the frozen cookies between the two baking sheets. Bake for 16 to 18 minutes, rotating the sheets halfway through, until golden brown.
8. Cool and serve – Let cookies cool to room temperature before serving.

Storage:

These cookies will keep in an airtight container for up to 3 days. They also freeze beautifully, so you can always have a batch ready for unexpected guests!

Variation: Cheddar & Hot Pepper Jelly Drops

For a spicier twist, add ¼ teaspoon paprika and ¼ teaspoon garlic powder to the melted butter. Swap out the gorgonzola for 2 cups (200g) of shredded cheddar and the fig jam for hot pepper jelly. This dough will be a bit crumblier, so you may need to knead it slightly to bring it together.

Set the scene with a Long Lunch Linen tablecloth and matching napkins, and let the magic of shared meals bring warmth to your table.

Shop Table Linen

Enjoy and share with love!

Featured: Salt & Pepper Tablecloth
Photo: Monique Lovick