1 cup all purpose flour
1/4 tsp. freshly ground pepper
1/4 tsp. bayenne pepper
2 cups grated Tomme de Chevre by Hillsborough Cheese Company
1/2 cups crumbled Betta Feta by Hillsborough Cheese Company
1/2 cup (1 stick) unsalted butter, room temperature
1 egg yolk
1 1/2 cups finely chopped pecans
1 cup finely chopped fig preserves (or smooth fig jam)
- In a medium bowl, whisk together the flour, pepper, and cayenne
pepper. In the bowl of a food processor, fitted with the metal blade,
combine the cheeses and the butter and process until smooth. Add the egg yolk, and process, scraping down the sides of the bowl
occasionally – pulse until combined. Add the flour mixture and pulse,
just until soft dough forms. Transfer dough to a bowl; cover with
plastic film and chill for 30 minutes.
- Preheat oven to 350F. Line two large baking sheets with parchment
paper. Place pecans on a plate.
- With hands (or a 1 inch ice cream scoop), roll scant tablespoons of
the dough into 1-inch balls (it’s easier to roll if hands are
moistened or if scoop is dipped in water). Roll each ball into the
pecans and place on prepared sheets. With thumb, make an indentation in the middle of each ball. Refrigerate cookies for 20 minutes.
- Bake cookies for 20 to 22 minutes, or until they are firm and lightly
golden (do not over bake!). Let them cool on the sheets for 5 minutes;
then transfer to cooling racks to cool completely. (NOTE: these can be
frozen at this stage. Freeze on sheets, until solid.; then transfer to
airtight containers. They can be re-crisped in a 350F for 2 to 3
minutes if needed and can be kept frozen for up to 4 months.) When
ready to serve, fill indentations with the fig preserves (or jam).
Recipe from Edible Piedmont, Winter 2009/2010, Issue 6