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
-
¼ cup sour cream, at room temperature
-
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
FILLING
-
2 ¼ ounces sour cream, 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.
- Meanwhile, combine 2 ounces goat cheese, honey and few cranks of pepper in small bowl; mix until completely smooth. Roll dough into 2-tablespoon (30-gram) balls, spacing 2 inches apart onto parchment-lined baking sheet. Use thumb to firmly press 1-inch-diameter indent into center of each cookie.
- Bake 14-15 minutes, rotating halfway through, until cookies look set. Cool on baking sheet 10 minutes; transfer cookies to wire rack. Spoon about 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.
