This recipe comes from The RunawaySpoon as published in the Food52 Cookbook, Vol. 2 which I have adapted.

• 1 cup flour
• 8 tbsp. unsalted butter at room temperature
• 4 oz. blue cheese, crumbled
• freshly ground black pepper
• few tbsp. fig preserves (I had honey fig spread left over from another recipe)

Heat the oven to 350 degrees. Line a baking sheet with parchment paper.

Place the flour, softened butter, blue cheese 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. I love this dough – it’s soft and easy to work with.

Dump the dough out onto a lightly floured surface and knead a few times to pull it together and further work in the butter. The recipe called for the dough to be 1/8-inch thick – I agree with one of the viewers to make it more towards 1/4-inch.  Cut rounds out of the dough with a floured 1-inch round cutter and transfer to the parchment-lined baking sheet. This had to be a mistake in the printing so I made the rounds with a 2-inch round cutter. This is a perfect example of why I like cookbooks with pictures. The picture showed 2-inch rounds! Reroll the scraps no more than once and cut more rounds.

Make an indentation in the center of each dough round with the end of a floured wooden spoon or use the back of a rounded  1/2-inch tsp. measure – your floured finger is fine too!  Spoon about 1/4 tsp. of the fig preserves into each indentation.

Bake until the preserves are bubbling and the pastry is light golden on the edges 10-12 minutes. It took a few more minutes in my oven so just watch carefully. Let cool on the baking sheet for at least 10 minutes, then remove to a wire rack to finish cooling.

They do freeze beautifully even with the preserves. Just put a little waxed paper between the layers.

Recipe by cookingwithauntjuju.com