Goat Cheese & Thyme Snacking Cookies
Servings:
14
prep time:
1 hour 5 mins
cook time:
15 mins
Total time:
1 hour 20 mins
Ingredients
COOKIES
-
Vermont Creamery Unsalted Cultured Butter, softened
½ cup
-
Vermont Creamery Classic Goat Cheese, softened
2 ½ ounces
-
¼ cup sugar
-
1 ½ teaspoons fresh thyme leaves, plus more for garnishing
-
½ cup plus 2 tablespoons whole wheat flour
-
½ cup all-purpose flour
-
¾ teaspoon Kosher salt
-
½ teaspoon baking powder
-
¼ cup sour cream, softened
FILLING
-
2 ounces Vermont Creamery Classic Goat Cheese, softened
-
½ teaspoon honey
-
Freshly ground pepper
Directions
- Combine butter and 2 ounces softened goat cheese in bowl of stand mixer fitted with paddle attachment (or large bowl if using hand mixer); beat until smooth. Add sugar; beat 30 seconds or until lightly creamed. Add sour cream and thyme; beat until combined.
- Whisk whole wheat and all-purpose flours, salt and baking powder in small bowl. Add dry ingredients to butter mixture; beat just until dough comes together (do not overmix). Wrap dough with plastic wrap; refrigerate 30-45 minutes to make dough easier to work with.
- Preheat oven to 350ºF.
- Combine 2 ounces goat cheese, honey and a few cranks of pepper in a small bowl, mix until completely smooth. Set aside.
- Roll dough into 2 tablespoon (30 gram) balls. Place on parchment lined baking sheet, 2 inches apart. Use thumb to make a 1-inch indent into the center of each cookie.
- Bake 14-15 minutes, rotating halfway through, until cookies look set. Cool on baking sheet 10 minutes, then transfer cookies to wire rack.
- Spoon 1/2 teaspoon goat cheese/honey mixture into center of each cookie, gently press into place. Sprinkle centers with a few thyme leaves to finish.
