INGREDIENTS 


COOKIES

  • ½ cup unsalted butter from Lucky Layla in Market Provisions
  • 2 oz goat cheese from Lost Ruby Ranch
  • ¼ cup sugar
  • ¼ cup sour cream
  • 1 ½ tsp thyme from Williams Garden
  • ½ cup plus 2 tbsp whole wheat flour
  • ½ cup all-purpose flour
  • ¾ tsp kosher salt
  • ½ tsp baking powder

FILLING

  • 2 oz goat cheese from Lost Ruby Ranch
  • ½ tsp honey from Round Rock Honey
  • Fresh ground pepper 

INSTRUCTIONS

  1. Combine room temperature butter and goat cheese using a stand mixer. Beat on medium until smooth. Add in sugar and mix until fully incorporated and slightly fluffier and creamy. Mix in sour cream and thyme on medium-low speed until fully combined.
  2. Separately mix together dry ingredients using a whisk. Slowly incorporate dry ingredients into butter mixture in stand mixer, mixing on medium low speed. Careful not to overmix the dough.
  3. Cover dough and refrigerate for 30-45 minutes. Preheat oven to 350 F.
  4. While the dough chills, combine 2 ounces room temperature goat cheese, honey, and a dash of fresh black pepper in a small bowl until smooth.
  5. Line a baking sheet with parchment paper and roll dough into 2-tablespoon balls, spaced 2 inches apart on the baking sheet. Use your thumb to create 1 inch indentions in each cookie.
  6. Bake cookies for 14-15 minutes in the center rack of the oven, rotating the baking sheet half-way through. Allow to cool for 10 minutes. Then, spoon filling into the thumb-print indentions pressing into the desired form.

Enjoy!

Original Recipe by Vermont Creamery