Walnut Rosemary Goat Cheese Fig Cookie

Walnut Rosemary Goat Cheese Fig Cookie
  • Yield: 12 Servings
  • Prep Time: 25 Mins.
  • Cook Time: 14 Mins.
  • For family dinner, guests, the office or lunch boxes, these Fisher® Walnut, rosemary and fig cookies are delectably rich and sweetly satisfying! 


  • 1 stick (4 ounces) unsalted butter, softened
  • 2 ounces cream cheese, softened
  • 2 ounces goat cheese, softened
  • 6 tablespoons granulated sugar
  • 1 large egg yolk
  • 1 1/2 teaspoon finely chopped fresh rosemary
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cup all-purpose flour
  • 1/2 cup finely ground Fisher® Chef’s Naturals Walnuts
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup confectioner's sugar
  • 1 tablespoon milk
  • 1/2 cup fig jam or preserves


  1. Place the butter, cream cheese, goat cheese and granulated sugar in the bowl of an electric mixer and beat on medium speed for 3-4 minutes until light and fluffy. During the mixing, stop the mixer and scrape down the sides of the bowl 1-2 times. Add egg yolk, rosemary and vanilla beating until well blended.
  2. Beat in the flour, walnuts, baking powder, baking soda and salt on low speed until ingredients are incorporated.
  3. Shape the dough into a log 2 inches in diameter and roll in parchment paper. Chill for at least 1 hour.
  4. Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
  5. Remove the dough from the fridge and cut into ¼-inch thick slices; place 1" apart on the cookie sheet. If you’re not baking all the dough at once, return the unused portion to the refrigerator to keep cold. Bake for 14 minutes or until the edges are almost golden brown. Let cool on the cookie sheet for 5 minutes and then transfer to a rack to cool completely.
  6. Mix the confectioner's sugar with the milk and drizzle the mixture over the top of half of the cookies in any design you like.
  7. Place 1 heaping teaspoon of fig jam on the bottom of the other half of the cookies and place a drizzled cookie on top of the jam; hold by the edges and press lightly.

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