Bacon Gruyere Thumbprint with Orange Fig Compote

Bacon Gruyere Thumbprints w/ Orange Fig Compote

Bacon. Cookies.  Two things that I adore and today, they are bound together by rich earthy gruyere and a bright and zesty  compote.  Savory loves sweet and the two call out for a sparkling glass of bubbly!    Place a platter by the drinks at the holiday party as these keep you in the mood to make-merry.  I served these last week at a cocktail reception at Neiman Marcus-Copley in celebration of Pie in the Sky by Community Serve. Oh, what fun!


(makes approx. 24 savory cookies)

  • DSC_72574 oz (1 stick) unsalted butter, at room temperature
  • 8 oz gruyere, finely grated
  • 1/3 cup bacon, cooked and finely chopped
  • 1 1/2 cup all-purpose flour, I like King Arthur
  • 1 1/2 tsp salt
  • 1 tsp ground pepper
  • 1 large egg, beaten for egg wash
  • 1/2 cup pecans, finely chopped (I use a mini cuisenart)
  • 1/4 cup compote, I like Dalmatia Orange Fig Spread


  • Combine butter and gruyere in the bowl of a stand mixer.  Using the paddle attachment, cream ingredients on medium speed for 2-3 minutes, until smooth in texture and a light color.
  • Meanwhile, in a medium mixing bowl, combine flour, salt, and pepper.
  • Add bacon to butter mixture and mix for another 30 seconds or until incorporated.  On medium low, slowly add flour mixture in thirds. If the mixture is a little too dry (crumbly and still visibly floury) add a teaspoon of ice cold water.  There may still be some dough “pebbles” at the bottom of the mixing bowl.  Incorporate these by hand on the work surface.
  • On a lightly floured work surface, divide dough into two equal parts.  Gently form two even logs approx 1 3/4″ in diameter and 6″ long.


  • On a smooth, flat surface, evenly disperse the pecans (I like to use a 1/4 cookie sheet to keep everything contained.)  Brush the logs with beaten egg and gently roll through nuts, pressing gently and firmly.  Wrap in plastic wrap and refrigerate for 30 minutes.


  • Preheat oven to 350F.  Line a cookie sheet with parchment paper or a sil mat.  Slice dough in 3/8″ rounds and place on cookie sheet about 2″ apart.


  • Using the round, blunt point of  a wooden spoon handle, gently press a “thumbprint” in the center of each cookie about 1/8″ deep.


  • Bake for 18 minutes.  Remove from oven and add a small dollop (about a 1/4 tsp) of compote in the center of each indentation.  Continue baking for another 8 minutes or until a light golden brown.  Let cool on tray for 3 minutes before moving over to a cooling wrack.  Garnish the compote with a pinch of thyme while cookies are still warm.
Neiman Marcus - Sweet and Savory Cocktail Bites with Pie in the Sky

Neiman Marcus – Sweet and Savory Cocktail Bites with Pie in the Sky

These pair beautifully with prosecco!

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