Goat Cheese & Thyme Snacking Cookies

14 cookies
1 hr 05 min prep time
1 hr 20 min total time

With their jeweled jam centers, thumbprint cookies are a holiday mainstay. Who says they can’t shine as savory stars, too? After all, the centers are just a vessel for any kind of flavorful spread. In these soft, thyme-scented thumbprint cookies, goat cheese adds a welcome savory twist to the classic—the salty-sweet ratio is just right.

Ingredients

Cookies

1/2 cup Vermont Creamery Unsalted Cultured Butter - 82% Butterfat softened

2 ounces Vermont Creamery Classic Goat Cheese softened

1/4 cup sugar

1/4 cup Vermont Creamery Cultured Sour Cream at room temperature

1 1/2 teaspoons fresh thyme leaves, plus more for garnishing

1/2 cup plus 2 tablespoons whole wheat flour

1/2 cup all-purpose flour

3/4 teaspoon Kosher salt

1/2 teaspoon baking powder

Filling

2 ounces Vermont Creamery Classic Goat Cheese softened

1/2 teaspoon honey

Freshly ground pepper

Directions

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    Preheat oven to 350°F.

  • STEP 4

    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.

  • STEP 5

    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.