12 Days of Christmas Cookies: Day 12

We made it!!! This is my absolute favorite cookie. The flavor transports me to another place and time. I really can't compare this taste to any of the other cookies. It's a simple thumbprint body, with a dab of fig, wrapped in silky honey-sweetened cream.

But wait... there's more! Tomorrow will be the 12 Days of Christmas Cookies Grande Finale! At the end of tomorrow's video. I will give you the details of December's contest. The first to figure it out will win a complete supply kit for the first project of the new year. See you then!

Recipe: Figgy Pudding Thumbprints

Ingredients:

1 cup butter (227 grams) unsalted, softened

3/4 cup (150 grams) granulated sugar

1 large egg (50 grams) room temperature

1 large egg yolk (19 grams) room temperature

1 teaspoon (4 grams) vanilla extract

2 1/2 cups (281 grams) all-purpose flour

1/2 teaspoon (2.5 grams) baking soda

1/2 teaspoon (1.5 grams) kosher salt

1/2 cup (160 grams) fig jam

***Bowl of sugar for rolling cookies in and honey for drizzling.

***Whipped Goat Cheese

4 ounces (113 grams) goat cheese, room temperature

1/4 cup (85 grams) honey

2 ounces (56 grams) cream cheese, room temperature

1 tablespoon (15 grams) heavy whipping cream

Steps:

1. Preheat oven to 350°F (180°C).

2. Line 2 baking sheets with parchment paper.

3. Beat butter and sugar at medium speed until pale and creamy (about 3 minutes).

4. Add egg.

5. Add egg yolk.

6. Add vanilla and remember to scrape the sides of the bowl as you mix.

7. In a separate bowl, whisk together flour, baking soda, and salt.

8. Add dry mixture gradually to your butter, egg, and sugar mix (do not overmix).

9. Use a 1 1/2 tablespoon spring-loaded scoop (optional: you can just use your hands if you don’t have a scoop). Scoop dough and roll into 1-inch balls.

10. Roll your balls in a bowl of granulated sugar.

11. Place on baking sheet a minimum of two inches apart.

12. Use your thumb or cylindrical item to make a 1/2-inch-deep indent into the top of your dough balls.

13. Spoon enough fig jam into the indent to fill the recess.

14. Bake until edges are golden brown (about 12-14 minutes).

15. Let cool on baking sheet for 5 minutes before moving to a wire rack to cool completely.

16. Make your Whipped Goat Cheese.

Whipped Goat Cheese

Steps:

1. In a mixing bowl, beat your goat cheese.

2. Add honey.

3. Add cream cheese.

4. Add heavy whipping cream.

5. Beat on a high speed until light and fluffy.

6. Place in a piping bag for instant application, or store in an airtight container until ready to use.

***Back to thumbprints:

17. Top cooled cookies with Whipped Goat Cheese and drizzle with honey. Cookies without Whipped Goat Cheese can be stored in an airtight container at room temperature for up to 3 days. Cookies with Whipped Goat Cheese applied should be stored in an airtight container in the refrigerator for up to 2 days.

Enjoy!

Decorative recipe pages can be found in the Academy Vault