Bluecheesethumbprints Recipes

BLUE CHEESE BITES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch pie plate with non-stick cooking spray.
• Slice each biscuit into quarters, arrange then in the prepared pie plate. Pour melted butter over the biscuits, then sprinkle the biscuits with blue cheese.
• Bake for 8 to 10 minutes.

FIG AND GORGONZOLA SAVOURIES (THUMBPRINTS)

Steps:

• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
• Place the flour, butter, Gorgonzola, and a few grinds of black pepper in the bowl of a food processor. Process until the dough just comes together and starts to form a ball.
• Dump the dough onto a lightly floured surface and knead a few times to pull the dough together.
• Shape dough into logs, wrap in plastic wrap, and chill for an hour in the freezer.
• Slice logs into 1/8 inch thick slices, and place onto a parchment-lined baking sheet.
• Using the back or a round half-teaspoon measure, or your knuckle, make an indentation in the top of each dough round. Spoon about 1/4 teaspoon fig preserves into each indentation, using your finger to push the preserves as best as possible into the indentations.
• Bake the savories for 10 - 14 minutes, until the preserves are bubbling and the pastry is light golden on the bottom.
• Let cool on the baking sheet for at least 10 minutes, the remove to a wire rack to cool.
• You'll find fig preserves at the grocery - it may be shelved with the "fancy" jams and jellies. You can make these a day ahead and keep them in two layers separated by waxed paper in an airtight container.

THUMBPRINT COOKIES

Steps:

• Preheat oven to 325 degrees. With an electric mixer on medium speed, beat butter and 1/2 cup sugar until light and fluffy, about 3 minutes. Add egg yolk and vanilla; beat well. In a separate bowl, whisk together flour and salt; add to butter mixture, beating on low until combined.
• Combine ground almonds with remaining 2 tablespoons sugar in a small bowl. Form dough into 1-inch balls, and dip in beaten egg white, then in almond-and-sugar mixture. Make a deep indentation in the center of each ball with your finger or a wooden spoon. Place 1 inch apart on parchment-lined baking sheets.
• Bake 10 minutes, remove from oven, and press down the centers again. Rotate sheets, and bake until golden brown, 8 to 10 minutes more. Transfer sheets to a wire rack to cool slightly. Fill center of each cookie with about 1 teaspoon jam. Let cool completely. Thumbprints can be stored at room temperature in an airtight container, between parchment, up to 1 day (or 3 days, if not filled with jam).

BLUE CHEESE THUMBPRINTS

Steps:

• Beat blue cheese and butter at medium speed with an electric mixer until fluffy. Add flour, poppy seeds, and red pepper, beating just until combined.
• Roll dough into 3/4 inch round balls; cover and chill 2 hours.
• Preheat oven to 350 degrees.
• Arrange balls on an ungreased baking sheet and press your thumb into each ball of dough, leaving an indentation.
• Bake at 350 degrees for 15 minutes or until golden. Transfer to wire racks to cool completely. Place about 1/4 tsp of cherry preserves in each indentation.