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Fruit and Cheese Cocktail Cookies

Makes: 30 servings
Serving size: 1 2-inch sandwich cookie Yield: 60 cookies or 30 sandwich cookies, 1 1/2 cups conserve
Prep 35 mins Freeze 45 mins Bake 350° 11 mins  per batch Cool 2 mins
Fruit and Cheese Cocktail Cookies
Ingredients
  • Savory Fruit Filling
  • 1  cup  trimmed and coarsely chopped calimyrna figs
  • 1  cup  choppped fresh (or thawed frozen) cranberries
  • 1/4  cup  clover honey or other mild honey
  • Cheese Cocktail Cookies
  • 1/2  cup  unsalted butter, cut into chunks and slightly softened
  • 4  ounces  blue cheese, cut into chunks and slightly softened
  • 2  ounces  sharp cheddar cheese, cut into small pieces
  • 1  large egg
  • 1  tablespoon  sugar
  • 1/2  teaspoon  baking powder
  • 1 1/2  cups  unbleached all-purpose white flour
  •  Red, pink, or white coars-crystal sea salt, or poppy or sesame seeds (optional)
Directions

1. For Savory Fruit Filling, in a food processor combine figs and cranberries. Process until finely chopped but not pureed. Transfer to a medium heavy nonreactive saucepan. Stir in honey and 3 tablespoons water. Cook and stir over medium heat until mixture just comes to a boil. Cook and stir 1 mnute more. Cool completely; set aside.

2. For Cheese Cocktail Cookies, in a food processor combine butter, blue cheese, cheddar, egg, sugar, and baking powder. Cover and process until very well blended, about 1 1/2 minutes, scraping sides of bowl occasionally. Add 1 cup of the flour. Cover and pulse until partially incorporated.

3. Turn mixture onto waxed paper. Fully knead in remaining 1/2 cup flour. If dough is very soft, knead in up to 3 tablespoons more flour; if still soft, let stand to firm up for 5 minutes.

4. Divide dough in half. Using greased hands, stretch and shape each half into an evenly thick 8-inch log. Roll each log in plastic wrap; twist ends to close. Freeze at least 45 minutes or until just firm enough to cut neatly.

5. Position a rack in middle of oven; preheat to 350 degrees F. Line large baking sheets with parchment; set aside.

6. Using a very sharp knife, cut each log crosswise into slices about 1/4 inch thick. Place slices about 1 1/2 inches apart on baking sheets. If desired, sprinkle with a few grains of coarse salt or seeds, gently pressing into dough.

7. Bake one baking sheet at a time for 11 to 15 minutes or until edges are light brown. Transfer to wire rack; let cool 2 minutes to firm up. Using a wide spatula, transfer cookies to wire rack. Cool completely.

8. To assemble, stir Savory Fruit Filling. If mixture seems dry or crumbly, add a few teaspoon of warm water until spreadable. Spread about 2 teaspoons on each of 30 cookies. Top with another cookie, pressing down until fruit is just spread out to edges. Serve immediately.

From the Test Kitchen
  • Store cookies, baked and unfilled, in the refrigerator up to 1 week.
  • Store filling, covered and refrigerated, in a nonreactive container up to 2 days.
  • Freeze cookies, baked and unfilled, up to 1 month; thaw before serving.
  • For Cheese Cocktail Cookies, pack dough logs in freezer bags; freeze up to 3 months. Let frozen logs soften at room temperature about 15 minutes before slicing. Bring Savory Fruit Filling to room temperature before serving.
Nutrition Facts (Fruit and Cheese Cocktail Cookies)
  • Servings Per Recipe 30,
  • cal. (kcal) 97,
  • Fat, total (g) 5,
  • chol. (mg) 19,
  • sat. fat (g) 3,
  • carb. (g) 11,
  • Monosaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 5,
  • pro. (g) 2,
  • vit. A (IU) 146,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 76,
  • Potassium (mg) 60,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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