Sharp Cheddar & Lemon Thyme Thumbprint Cookies with Blueberry & Fig Chutney
served with 2010 Cabernet Franc
Chef Cheryl Keast also recommends serving the chutney as a condiment on a grilled cheese sandwich!
For the cookies:
2-1/4 cups all-purpose flour
2 cups (8 oz) freshly shredded white cheddar cheese
2 Tbsp fresh lemon thyme
1 Tbsp rosemary
1 cup butter, softened & cut into 1-inch pieces
For the chutney:
2 cups dried black mission figs, halved
1 cup wild blueberries, dried
1 cup yellow onion, diced fine
1 cup balsamic vinegar
1 cup light brown sugar
1 cup Le Cuvier Cabernet Franc
1 bay leaf
To make cookies:
Pulse flour, shreeded cheese, & butter in a food processor at 5-scond intervals until dough forms a ball. Shape dough into 3/4-inch balls; place balls 2 inches apart on lightly greased baking sheets. Press thumb in center of each ball to make an indentation. Cover & chill 30 minutes.
Bake at 350 degrees. After 10 minutes, turn tray & bake another 7 to 8 minutes until cookies are golden brown. Transfer cookies to wire racks & cool 30 minutes.
To make chutney:
Place all ingredients (except figs & blueberries) in a heavy bottom skillet, stir together & bring to a boil. Reduce to a simmer & cook for another 20 minutes, or until the onions become translucent. Add the dried figs & blueberries & bring back to a boil. Remove from heat & cool the mixture.
NOTE: If using fresh figs, do not bring the mixture to a boil after adding the figs. Instead, remove the pan from the stove & fold in the chopped fresh figs. Then let the mixture cool.
Remove the bay leaf.
Scoop about a tablespoon's worth of the chutney onto the center of each sharp cheddar thumbprint cookie.
Note: This recipe makes about 90 cookies. Chutney should be refrigerated if not used all at once.