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)
- 4 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.
These pair beautifully with prosecco!