Fig & Blue Cheese Savories

I really wanted to love these, but I have never had such a recipe FAIL! In all fairness, I did like the flavor profile, but I literally had to eat the crumbs off the parchment with a fork. I read other reviews and heeded their advice - adding an egg yolk, a little extra flour, making logs and freezing. They spread and filled the baking sheet then turned into (tasty) crumbs when I tried to lift any part off. I am determined to find a savory cheese cracker recipe that works and add a mini dollop of fig preserves. (I found that putting the preserves or jam in a small plastic bag or parchment cone and "piping" onto the cracker easier and faster.)

I made these for a Christmas eve appetizer. The recipe was very easy. I used Great Hills Blue cheese and added some very finely chopped fresh rosemary to the dough. I prepped the dough a day ahead and rolled into a tube and refrigerated. On the day I served them, just sliced, topped, and baked. My only critique is they could be a bit crisper. I did add 1 egg yolk to the dough after reading other reviews. I topped 3/4 with fig jam and the rest with sweet onion and garlic jam. Both were delicious. I will surely make again.

Wanted to try something new when asked to bring an appetizer to Easter brunch, and decided to give this a test run. OMG! It came together so quickly and easily. A remarkably tasty little bite which my husband can't seem to stop eating. Great recipe!

This is a family favorite! I've been making these perfect snacks every year since the recipe was published twelve years ago, and several relatives have adopted them into their own holiday repertoires, too.

This is a much-requested item for the holidays! I make a double batch in my food processor and add enough extra flour to make the dough easier to handle. I roll it into logs, then put them in the fridge or freezer overnight or for at least an hour. After they are chilled they are easier to slice. I bake them on parchment paper with a dollop of fig jam.

I've made this recipe several times and it always comes out perfectly. Very tasty and the fig jam is a nice counterpoint to the salty blue cheese. Dough is easy to handle but if it gets too sticky, you can refrigerate it for 10-15 minutes. One of my favorites.

I had to create an account just to express my outrage on wasted ingredients and time on this worthless recipe.
Shame on author and shame on people who included it in this website.

I found this dough very hard to work with so I did not roll out. Rather, I made small balls and indented them with my thumb and filled with fig jam. (made homemade fig jam that came out great!). Flavor is delicious but they didn't cook through until I baked them for over 20 minutes. Then the jam was not bubbly it was dry. I made them with GF flour which I know contributed to the texture difference. The recipe has potential but I need to work on it.

Perfect savory appetizer for my Christmas cookie party: easy to make, the dough stored well frozen, and a delicious compliment to all the sweets.

The Fig and Blue Cheese Savories were fun to make, delicious to eat and my grandchildren went over the moon for these...in fact my grandson age 11 said I could make these again anytime...which I will this Christmas!

Just tried these - easy and wonderful, like an adult cheez-it. These will definitely be added to my standard hors d'oeuvres rotation. I used the rolled log method and stored that frozen. Sliced on the day of and cooked.

Love this recipe, made as is and also my own riffs. I added two tsp of sugar to the blue cheese dough, and for the topping I combined equal measures of apricot jam/preserves to the fig preserves. Both versions have been really well received by guests.

Some reviews commented that they didn't hold up well the next day. For me they were great the next day! Excellent warm right out of the oven, but also a good texture the next day.

Just made these and they turned out well -- only thing I would do next time is use a stronger flavor blue cheese, the blue cheese flavor in the finished product is very mild. I used Boar's Head Creamy Blue Cheese Crumbles for reference.

Wonderful recipe, a huge hit for both my Thanksgiving dinners (ok, so Thursday is not enough...we have more family on Sunday as well...). After reading comments about the savouries crumbling, I tried adding an egg yolk. Ta-da! I also shaped the dough into two long cylinders and froze them. Come the big day (s), I sliced into rounds and baked them. And to save my sanity, being the big day (s) and all, I simply served the fig/walnut jam in a bowl on the side, for guests to slather as they desired. As other commenters have noted, they really do not keep their crispness the day after, but they are still tasty as nibbles with a glass of wine when you are padding around the house recuperating from it all.

I made them, they were DEE lish but they were soggy the next day. Dont know if you can crisp them a bit. I still ate about 20.

I made these using a nice Maytag and fig preserves using the roll/slice method, very easy. Everyone said they were good but they were not gobbled up. I personally found them to be almost too rich, very buttery to the point of greasy. And not very crisp. I'm not much of a baker so don't know how much of the butter can be cut back. Unless someone has a suggestion on how to make these less greasy, I probably won't make these again.

This recipe says can be made the day before. Does anyone know how long they can be stored without becoming soggy? I'd like to make them 2 or 3 days ahead as I have many things to prepare for a party. Also those cutting to 1/4" by log or rolling in ball method, how long do you bake? Thanks for your assistance.

So easy to prep and excellent results. Adapted to local ingredients for fillers with herbed red onion marmalade (Beau Bien, made in Detroit) and hot pepper jam ( Slow Jams, also made in Detroit) and both were delicious.

Made these yesterday for company and they were a hit. Delicious combination of flavors. After reading about the crumbling problem, and I know about that from another similar cracker, I added 1 tablespoon egg to the mix in the processor. They were tender but not crumbly and did not spread at all while baking. I also rolled the dough 1/4" and was very happy with the size. I used homemade fig jam which is very thick and was perfect. If the jam is not thick, I would reduce it to prevent it spreading over the cracker. These are delicious and very professional looking.

surprisingly easy and so delicious! popped my dough in the freezer to let it chill before rolling out and it was perfect!

I tried the glass container and it worked wonderfully. These goodies don't freeze well but kept for a week in a glass jar. They are crisp and just fine! Thank you.

Pattyposy, if you have a glass container with a lid (my lid is plastic), place the savouries in a layer, add parchment if you need additional layers and they should keep. I find storing in glass helps keep things crisp, no pun intended, instead of plastic storage containers.

How can these goodies be stored if not eaten immediately?

Can I use my vita-mix instead of food processor?

Great recipe - they always vanish. My family counts on them now. Offering a few comments based on my experience:

I always use Maytag blue cheese but have tried Stilton with same success. You don’t want a cheese that’s too crumbly. Definitely do not use blue cheese crumbles. Maytag or Stilton makes these more $$$ but they’re worth it. They vanish.

Some notes:

- I always make a double batch, because I roll out to 1/4 inch thick, not 1/8 inch and also make them about 1-1/2 inches, wide not 1 inch. I get just over 2 dozen doing this double batch and wider cut.
- I use 1/4 inch roll out because I found that at 1/8 thick, the back of the 1/4 measuring teaspoon, which I use to make the well for the jam, tore through to the bottom of the dough, leaving little or nothing between the dough and baking sheet.
- Rolling out: Very lightly flour the work surface. I put a piece of plastic wrap on top of the dough. The plastic wrap sheet(s) need to be big enough to handle the size when the dough is rolled out, so if your roll of plastic wrap is not wide enough, you might need two slightly overlap two sheets of plastic wrap to one another.
- Roll dough to 1/4 inch thick
- I don’t have cookie cutters. I use the mouth of a jar or juice glass about 1-1/2 inches wide to cut circles in the dough. Set each circle on baking sheet lined with a Silpat or parchment paper.
- Use the back (rounded side) of a 1/4 teaspoon measuring spoon to gently press an indent into each round. Don’t press too hard, you need some dough between the jam and the baking sheet. If the dough seems to get sticky, put it back in the fridge for 20 minutes. Or wet the back of the measuring spoon with plain water before pressing it into the dough.
- Make indents in all your rounds, then go back and fill them:
Use the same measuring spoon or whatever, and tuck some fig jam into the well. It’s fine if it overspills a little. The great thing is that you can use pretty much any jam that complements your meal: cranberry confit for winter holidays? Apricot or strawberry for springtime? Etc. One caution: the jam should not have huge hunks of fig or whatever fruit because they’ll be too big to fit into the wells. If the jam does have big hunks, allow time to fish them out of the jar and chop them smaller before stuffing them into the crackers.
- Bake only until bottoms are golden brown. The tops may not be golden brown and that’s OK. Keep lifting up a couple crackers and checking the color of the bottom. If you are baking more than 1 sheet, rotate the sheets on the oven shelves half-way through.
- The baking time will be a few minutes longer if you cut them 1/4 inch thick (vs 1/8 thick mentioned in the recipe).

They are delicious!

Made a batch of these for a dinner party using Trader Joe's Fig Butter, which we love. The Cuisinart makes this super-fast. I kneaded the dough on a floured board and rolled it into a 16-18" log that was maybe 1.75-2" in diameter, wrapped it in plastic wrap and left in the fridge to harden. Several hours later I used a sharp knife on the cold dough and to my surprise had zero problems with crumbling. I popped 'em onto a Silpat-lined cookie sheet (pretty close together) and let them sit for a few minutes to warm a bit then used my knuckle to make the indent. They baked to a nice golden brown after about 16 minutes. They're a one-bite munchie that goes great with wine or champagne and will be a go-to for sticking in the freezer in log or coin form for future consumption. LOVED these. Rosemary or cayenne would be a nice addition. v

Lovely! I used blueberry preserves and added a teaspoon of thyme. Delish. For Thanksgiving I'm going to try jammy, deeply caramelized onion for the middle.

I made a double batch for a 60th birthday party, using Meyer Lemon marmalade, Fig Cognac jam, hot red paper jam, and caramelized apple jam. The Crackers looked beautiful on the platter. A few notes - I used a 1 1/2" circular cutter, and found that I needed to bake the crackers at least 16 minutes for a light brown finish. The indicator of doneness for me was being able to smell the blue cheese. The dough is a breeze to make, and I erred on the side of using more cracked pepper, since there are only 4 ingredients in the dough.

So good, so easy, new favorite.

Do these need to be refrigerated to store? Thanks!

Wow! First I need to say this is the first recipe I tried from this site. I am blown away - it is so yummy! Super easy and so flavorful. I followed it exact, except that I used tart cherry fruit spread instead of the fig preserves, and I rolled the dough into 1 inch log in saran wrap and put it in the freezer for 30 minutes. Then I cut it into slices. So easy. Well, if this what's to come, HELLO Food 52.

is there any way I can do this without a food processor?

how much pepper?

I made these for a recent dinner party and they were the most requested recipe. Everyone loved them.

I would like to know if anyone thinks almond meal could be substituted for the all-purpose flour? Thanks for your time.

Thanks! the fig butter worked great! actually the jalepeno jelly was a big hit too!

Could I use fig butter instead? That's all I could find at the store this morning.

This recipe is from Food and Wine Magazine. I made them several months ago.

I am not great and pastry and these were a big fail for me. Next time I would add more flour and cut quite a bit thicker. I read all the comments and one poster said they were "friable." That seems an apt description of what happened in my case. But great flavor. Might try again.

We like to make these with 3oz. of blue cheese and 1oz. of goat cheese. Instead of rolling and using a cutter, I find it easier to roll dough into balls, then using my finger I make a depression for the figs. They need to bake a few extra minutes since they're a bit thicker. Great recipe...whipped up a bunch for Christmas treat bags.

Made them for Thanksgiving. I used Stilton. They were GONE before I had a chance to come out of the kitchen and taste one myself. I rolled 1/4 inch thick and used a 1-1/2 inch cutter, so I had around 2 dozen. The bottom of a 1/4 teaspoon, wet, made a good "indenter" for the jam.

Made these tonight for the first time and think they are fantastic! A few notes: I cut 1"rounds and didn't use as much of the fig preserves as recommended, but the preserves still ran over. Next time, I'll roll the dough 1/4-inch thick and cut 1 1/2" rounds. It looks from the photos that A&M may have even used a 2" cutter.
Also, I used the blue cheese from Cowgirl Creamery and it was a little overpowering, so a milder blue might be better.
I ended up with about 70 savories.

Can't wait to make these again!

Last night went to a Advent by Candlelight dinner .... one of the guests brought what we all though was a plate of Christmas Cookies. Suprize when we bit into a STAR shaped Fig and Blue Savoury.. Really FUN to use various shaped cookie cutters .

Good news! Decidedly less blue after baking. And DELISH.

I guess it must have :) So odd I'm going to throw them in the oven now and see what happens!

No. Did your blue cheese have a lot of blue in it? I have used blue cheese and Gorgonzola and never had a blue dough.

I just put the dough together last night, and it's BLUE. Anyone else have this smurfy result?

yep, i used a standard multi-wire pastry cutter. cut the butter into the flour, as if for pie dough or other pastry. then cut in the gorgonzola the same way. it's very workable, just knead a few times to bring the last bits together.

Has anyone made this dough without a food processor? Any tips or tricks?

these are indeed easy and delicious. i used gorgonzola from costco, and added a half teaspoon of minced fresh rosemary instead of the black pepper. i also subbed a quarter cup of whole wheat flour for a quarter cup of the unbleached. i mixed the rosemary with the flours, cut in the cold butter with a wire pastry cutter, then cut in the gorgonzola. pressed into logs on plastic wrap, the dough chilled while the oven heated. i made about 70 bite-sized pastries. my husband and i like them so much, i quickly batched up most of them and delivered them to friends! only problem with this recipe: you will want to eat them all immediately.

I made these for a birthday party recently (cookie cutter method). They were so incredibly easy to bake earlier in the day. After I tasted the first batch, I immediately made a second batch... these will be a staple at the holidays!

We rolled into a log and cut them thicker. Came out great! A hit with everyone there.

I made these again using the "log" method and then slicing them. I did find them a bit fragile when sliced 1/8 inch thick. More like 1/4 inch made for a sturdier "cookie". These are always a hit. You will not be disappointed. Delish.

These are a consistent hit whenever I make them. I'm happy to be able to use the fig jam that my husband makes from the figs on our turkey fig tree. A puzzle for me, though, is that the recipe says it makes about 3 dozen. When I use a 1 inch cutter and roll them 1/8 inch thick as called for in the recipe, I get at least 6 dozen. I don't know how this can be, but it happens every time and I've made these at least 6 times! I wonder if anyone else has had the same experience.

These were a last minute addition to my dinner party comprised of 13 guests. These disappeared without a trace ... or without a crumb, I should say. Thanks for sharing such a tasty and easy to make appetizer!

Be prepared to share this recipe whenever you serve these savory crackers; people go nuts over them! They're easy, fabulous and aesthetically pleasing; who wouldn't want make them? Thank you for sharing such a delightful recipe!

Brought these in a large mason jar to a friend's dinner party and everyone loved them with their glasses of wine! Perfect one-bite size. The blue cheese gives them the perfect amount of "bite". Thanks for this yummy recipe!

Just made these with chevre (not a huge fan of blue cheese) and some jalapeno chutney I found at the market, since fig preserves were nowhere to be found. It worked wonderfully -- so easy and SO delicious!

My hubby is the baker in the family and his first pass at these was yesterday. His outcome looked just like the photos here and the flavor was delicious. Perfect little "popper" size too. He shares that he needed to use about 1/4 cup more flour than the recipe specified to get to the right consistency but points out that can often happen in baking given moisture content in air and flour can impact flour amounts as measure. As might how moist is the blue cheese selected for this recipe as there are all kinds of moisture levels in those. He's going to play with this again make a flour weight note, since he uses weight measures when baking, on his file copy of this recipe because it is definitely a "keeper"!

I love the idea of this recipe, but am not a huge blue cheese or gorganzola fan. Would this dough work with goat cheese?

I have made tham with blue and/or gorganzola cheese and both worked. I tried a Martha Stewart recipe with pecans, and it was not as good. I have used fig jam but like them best with a mango habanero jam from a local source. Next time I will use a hot pepper jam. I also make them as slice and bake and will freeze some of my latest batch. Everyone loves them and this is the best recipe out there.

Oh yes. Easy, perfect little nibbles. Made them for a building holiday party. The first thing to go. Saved some dough for later. I foresee fabulous Super Bowl snacks. Or they might only make it to the next Downton Abbey...great recipe!

I used Maytag Blue and it worked well - I also added a dash or two of hot sauce,just because. They are delicate so handle with care. In addition to fig preserves I also used quince paste which was very good and held it's shape while the fig preserves tended to spread out a bit.

These were just FANTASTIC! I made them with gluten-free flour, so the dough was a bit sticky to work with, but I absolutely loved the results. So glad you shared your beautiful recipe!

Loved these but they were so crumbly that many broke. Wondering what I did wrong?

I have made these for 3 parties this holiday season and they were a hit each time. I garnished them with some crumbled bleu cheese so they would not be misunderstood on the buffet table. My husband thought they could not be better until he had ine with a little bleu cheese on top. Delicious

I made these as an appetizer for our monthly dinner club, along with CozyDelicious' Orange Blossom Candied Cranberries. They were fantastic, everyone raved about them, and none came home. The proof as they say, is in the tasting.

I'm always looking for fast and easy appetizer recipes. I made these for a medium-size event of 50 folks last Saturday - I was so impressed with this recipe. Super easy, and I was able to make about 150 of these guys in about an hour (recipe above x 3). The dough comes together perfectly in the food processor. I also grabbed some dried figs and thinly cut slices out of them, pressing the slices on top of the fig preserves. Super cute. And again, sooo easy. Will definitely add this to our catering menus.

When needing to have a non-interference in the kitchen appetizer for Thanksgiving I thought I would give these a try. Dough comes together in a snap. Super simple! I too used the plastic wrap in the fridge method, doing this step the day before. I would recommend, however, if you have them in the fridge that long, let the slices sit a bit before putting them in the oven, not necessary but think it might crisp them up a bit faster. I used my finger to create the well for the jam. I also used more jam then indicated.
For the record, these are AMAZING! The crispier the better, it caramelizes the fig jam a bit. I had to give the left overs away because I could not stop eating them.

I served these with a Martha Stewart Pickled Shrimp recipe. Also keep me out of the chaotic Thanksgiving kitchen. To the recipe I added slices of fennel - yum. The thing that's good about this recipe is that it's low fat and good for you, which combats all the Fig and Blue Cheese Savories you will not want to stop eating.
http://www.marthastewart.com/318183/pickled-shrimp

Enjoy!

Made them for the first time tonight.. delicious! can't wait to serve them tomorrow.

This is my go to appetizer for a get-together, especially when I have virtually no time to prepare said appetizer. It's fast, easy, and consistently tasty. Even those who dislike blue cheese find this a delicious start to a meal. I often do not like to repeat recipes, just because there is so much to try, but this is one that merits multiple appearances. Thanks!

The first time I made these yummy crackers I used room-temperature cheese and cold butter and rubbed them in by hand, like for piecrust before the food processor, and they were marvelously flaky. The second time I tried it with both cold ingredients, also rubbing them in. It worked, but the finished product was way too friable, tending to fall apart. Next time I think I'll mix in soft cheese with a spoon, then rub in hard butter. Also I found 1/4 inch better than 1/8 for thickness, and the small size recommended, 1 inch rounds, much the best.

These were excellent. I served these as an appetizer for a party and they were gone in no time. Even people that didn't like blue cheese enjoyed them. I would recommend refrigerating the dough before rolling it out as this helps prevent it from becoming too sticky.

These disappeared in a flash! So good. So easy. I made a log out of the dough,wrapped it in plastic and put it in the freezer for about 30 minutes. I sliced them. This was much easier than rolling out the dough.

Drum roll. I am bringing them next door. They will be the first of many dishes. The Maine course - lobster. I will update you.

I made these tonight, and they were easy and delicious! I filled half with apricot jam & half with cherry jam.

I made these yet again, for our Tournament of Roses festivities . . . ran out of fig preserves, so I used some of Bevi's outstanding Caramelized Apple Jam in about a third of the batch, and some pear-apple Mostarda Mantovana (recipe by Maria Teresa Jorge) in the rest. Perfect party food! ;o)

I made these today for a New Year's Eve party tonight....yummy! I adopted the roll into a log and cut method, worked great; used my knuckle to make the indentions and filled them with Black Currant preserves (it's what my husband likes!) and they came out wonderful. I'm sure they will be a big hit tonight. Happy New Year's everyone.

I just made these for a NYE gettogether tonight. They are delicious and easy to make. I did find the dough to be a bit sticky as well. I'll have to review some of the suggestions here to make it less so the next time I make them.

I made these as an appetizer for Christmas Day . They were delicious. A week before,I did roll out the dough - cut the circles and then chilled the dough - took out the circles and froze them individually and put them in a ziploc for later use. On Christmas day - I took the discs out of the freezer and let them thaw a bit , made the indents and put the fig jam on them and baked according to the recipe. So savory and sweet. A great alternative to the cheddar pennies I always make.

I just made these tonight, and they are wonderful. I used a very dry bleu cheese and I chilled everything before I whizzed it in the processor. The dough handled beautifully--hardly had to use any flour. The 1" cutter worked perfectly. I didn't have the fig jam, so I used an orange marmalade that had lots of bits in it. They are so delicious! And easy! Thanks.

I made these with Gorganzola from Costco. It just didn't have enough of a blue cheese umphf. Also forgot the pepper so I sprinkled some on top. I'll try again with stronger blue cheese (and pepper).

can I use another kind of jam? like peach

LOVED these. Perfect for holiday parties because they can be served at room temperature. I found the dough was a little soft, and it was easier to work with after I refrigerated it for a little bit.

Hi RunawaySpoon - do you think the dough would work if I rolled it into a log and then sliced and baked it?

Hi RunawaySpoon - do you think the dough would work if I rolled it into a log and then sliced and baked it?

Hi RunawaySpoon - do you think the dough would work if I rolled it into a log and then sliced and baked it?

Hi RunawaySpoon - do you think the dough would work if I rolled it into a log and then sliced and baked it?

Hi RunawaySpoon - do you think the dough would work if I rolled it into a log and then sliced and baked it?

I just made these for a dinner party and they were a huge hit! Wonderful with a nice Pinot Noir.
My daughter loved helping me cut the dough out - great project for her too!
This will be a "keeper" and perfect to make again for the holidays.

I made these for Thanksgiving and really liked them. Thanks for a new easy go to recipe or cocktails!

Ooooooohhh ... these seem easy and wonderful. We're not huge fig fans, but I'm thinking they'd be equally lovely and seasonal right now with pear ... and just in time for an upcoming holiday party!

I've made these several times. They are easy to make and are addictive!

Great recipe Runaway Spoon! I just rescued big bunches of herbs from the terrace before the Noreaster blows in tomorrow. Chopped sage and thyme sprinkled over the tops of these are a yummy addition. I also tried roasted grapes instead of fig preserves in some of them. Another YUM!

This was the first recipe I printed off when I stumbled across this wonderful site last year. I've found this works as gifts for Christmas and birthdays, and also as nibbles for a party. So if you haven't got this recipe in your collection already, what are you waiting for?

And another thing, you can't just make one batch, you have to hide them, they are that moreish. First time I made them, I tried one, as you do, and within quarter of an hour after making the whole lot were gone.

I made these for my engagement cocktail party and they were a SUPER HIT.

I made these for a group of friends who are all great cooks and they raved about them. I found the pastry to be delicate and delicious. For the blue cheese, I used Cashel Blue. It's pricey but the flavor was really good. Instead of fig preserves, I used some homemade pear jam. I added 1/4 teaspoon of salt. I used chilled butter cut into cubes (instead of at room temp) and then chilled the dough for about 45 minutes before I worked with it. I personally find it easier to roll out dough between plastic wrap or inside a very large zip lock bag that's been cut to more easily take the dough in and out. I lightly flour either the plastic wrap or the ziplock. Then it's very simple to turn the dough over when rolling and to remove it when ready to cut into rounds. The recipe made 42 1.5 inch rounds. One of my friends suggested using the pastry for a pear galette. I think that would be wonderful. Thanks so much for this recipe.

We had a recent contest at work for the best appetizer and I made these - have made them several times before for parties and they were very popular - as my entry. My partner suggested putting some rosemary into the dough and I thought it was a great idea. We have tons of it growing here at our home in Austin so he gathered some in the mid-afternoon heat when the smell was just amazing, I chopped up the leaves and put them into the mix and they were even better than before.

These were great. I've made them twice; once as a trial run, the second time for a party. For those who have had trouble with the dough being sticky, I think the type of blue cheese makes a big difference for the ratio of cheese, flour, and butter. I used a soft blue cheese from Trader Joe's.

The first time, I also had problems with the dough being too sticky, so I added more flour (and also chilled the dough); they turned out okay, but a bit dry and lacking in blue cheese flavor.

The second time, I adjusted the ingredient ratio, since I suspected that the amounts of soft blue cheese and butter were making the dough too sticky. I processed the blue cheese and flour together first in the food processor and then, progressively added small amounts of butter until a dough came together. This batch turned out awesome; they were easy to roll out and had a good amount of blue cheese flavor.

Made a whole lot of these last night for today's PTO teacher appreciation lunch. They're great! I tried two different jams and found that a really tart gooseberry worked well. Made me think it'd be great at Christmas time with cranberries. The past two years I've had a ton of cranberry sauce left over. This year I'll puree some of it and use it for these!

Only hiccup I had with the recipe is that the blue cheese I bought had, unbeknownst to me, a paper/fibre absorbent on the bottom. It being the same basic colour as the cheese (even the green of the mould came through) I didn't realize it until I went to cut my rounds and found lots of little fibres preventing a clean cut! Ugh...and, yes, I tossed that batch and started over...

Thanks for sharing, this is a wonderful recipe. In our very small condo in Florida where I have no rolling pin I shaped the dough into a log and cut the rounds from that. It worked great.

This is a winner! I used fig jam and found that using more helps to offset the sharpness of the blue cheese. I made them over the holidays and they were a hit.

Thanks! I took the recipe out to make more tonight.

I made these for a baby shower and they were fabulous! I doubled the recipe and made the dough the night before and refrigerated. Didn't care for them at room temp but hot out of the oven they were really yummy. Would add salt and more pepper next time.

I made these for an Oscar party (the power of suggestion), they were a big hit. I used a strong blue cheese (Roaring Forties) and treating the dough like pastry dough (cold butter, chilled before rolling out) and it rolled out beautifully. Using a 1.5" biscuit cutter, I had about to 70 pastries.

My wife hates blue cheese, so I waited until we had company to make them which occurred last night. Man, these things are tasty and were a big hit. Thanks!

Everyone loved it and wanted the recipe!!!! ; however, I can't see that using a 1" cutter works. I used a larger one (like 3") and still had the jam flow out of the baked shell. I think using one a lot larger works better. Make sure there is a definite depression in the shell in which to put the jam. Even with smaller biscuits it was a hit!

These were fantastic. I added a quarter teaspoon of salt to the dough and was generous with the pepper. I also used chilled butter (forgot to take it out ahead of time) and added a little water to bind dough. Quick and delicious. Thanks for the recipe!

Made this for dinner guests last night, completely devoured and loved by all. Also this recipe was recently featured in the Oregonian. http://www.oregonlive.com/foodday/index.ssf/2008/06/recipe_detail.html?id=7694

made these for a party and they were a huge hit - people couldn't get enough of them. i added a 1/2 tsp of salt, and was extremely generous with the pepper; i suppose this coupled with a strong cheese meant that i didn't have the same issue some commenters have had regarding wanting more 'kick' (they were literally busting with flavor). i definitely had to add more flour before i was able to work with the dough properly, and made the rounds about 1/4 inch-thick to make them easier to handle. one tip for making the rounds - put some flour on a plate, and 'dip' your cookie cutter into it between stamping out each round. helps to keep things moving...

Sorry - these did not work out well for me and I was so excited to make them. I found them too crumbly and the cheese flavor I thought needed to be a little stronger.

I made these 2 more times - once for Xmas brunch and again for a Mah Jongg gathering.
People are just dazzled by these little gems!

Scored a home run with my book club! Because I was running out of time. I chilled the dough, rolled it out, and then cut into 1" squares with a pizza cutter. The entire prep time was literally 5-10 minutes. Thank you for making me look good.

I made these tonight using a mango ginger chutney and a plum jam. Both are delicious! The rolling process wasn't too successful so I rolled them into balls and flattened them with my fingers, making a thumb print in the middle. We'll be making these again for an upcoming brunch, probably trying apricot preserves. Our oven required a little longer cooking time, just about 17 minutes until they started to brown. A succes!

I made two batches, one for a Christmas Eve gathering we were invited to and one for a new neighbor. I found the dough challenging and a little crumbly once done but they were very very tasty. I'd suggest making sure they are no larger than 1 inch. I put pepper on top vs. in the dough!

I just got some wonderful fig preserves as a gift and now know exactly how to use them. Many thanks for this really great recipe!

I made these at Christmas and I had a little trouble with the dough and needed to stick it in the fridge to harden for about 20 minutes. The batter was too sticky to roll. The final results were delicious and gone in minutes!

This is the only recipe where I can honestly say, " It was worth it, buying that expensive Fauchon Fig Preserve!" I made these once, then again, then again and still people are asking for more! The best recipe for eating/giving and just making the house smell so amazing! Roquefort and Fig..Yeah!

Made these again for NYE party, this time substituting Bob's Red Mill Gluten Free Flour mix. I'm happy to say with a few adjustments they were delicious!! Since the dough was a bit darker, I lowered the baking temp to 325. The dough was also a little sticky (I did not have this experience the three times I've made it with regular flour) but dusting my rolling surface with fine ground cornmeal (labeled corn flour) worked just fine.

I've made these a couple of times over the holidays-once using a melon baller to form balls then flattening them like thumb prints; another time forming a 1" log, freezing until firm then slicing off 3/8" to 1/4" thick discs. Both ways worked well without requiring additional flour. Was also less likely to disintegrate when picked up because they were a tad thicker.

I made these over the holidays and my family loved them! I had problems rolling out the dough, it was too sticky. I had to just make balls and press them flat with my fingers. Will try more flour next time. They were still very tasty.

Store them? Um, I made these yesterday and they are GONE. I put mine onto my small elevated cheese stand with a glass dome. Very nice.

Next time I make these, I'm 1.5xing for more blue cheese and maybe some cayenne. The dough needs a little more ooomph.

Using chutney is brilliant. I have SO much pear chutney to use up! Next batch, and there will be a next batch very soon.

Also, my dough took on a decidedly green-cheese cast in it's raw state. It baked off nice and pale like the pictures here, though.

I made these with a bell-shaped cutter using gorganzola dolce and fig jam. Question is how to store them? will they stick to each other?

first batch a huge hit at a recent party tho' i had to urge them on people who wonder what cookies were doing on the apps table!

bringing a version with Cabot cheddar, membrillo and sweet pimenton to a party tonight! great party recipe!

Made these with homemade plum jam. Delish!

These are delicious! Thank you. I made them gluten-free by using 1/2 cup white rice flour, 1/2 cup sweet rice flour, and 2 Tbls tapioca flour in place of the all-purpose flour. I also used vegan butter and I'm now excited to try them with a vegan cheese (if I can find something akin to blue cheese)!

Just checked in again and I am loving all the creative things y'all have done with this recipe! For those who have had problems, I wish I had a solution, but I am not sure what to tell you. Please keep the ideas coming, and have a very happy, safe and yummy holiday!

Learned something very important, making these today: Two batches is Not Enough! Made two more batches of just cheese wafers, with pecorino and rosemary and black pepper, to go with my bacon jam. My dough was, for some reason, a bit dry, so I added a couple of tablespoons of half and half. Marvelous!

Could the dough could be frozen, then defrosted and baked?

These were a HUGE hit at my Christmas party last night. Everyone kept asking, what ARE these???!! So yummy. Thanks again!

I just made these for a friend's party tonight. OMG. They are so delicious. I was even munching on the raw dough. I had to eat the crackers that I felt were a little too ragged - and I managed to talk myself into a few!

What did I do wrong? Either too much butter or not enough flour... I added about another cup of flour and things worked but what a mess on my work surface. Help please!

I made a batch of these last night and they are so good!! I did not have a small enough circle, so used a small star. This is such a wonderful recipe - they come together easily and reward you with fantastic flavor. I will be making another batch later today! Thank you RunawaySpoon!

Mine just came out of the oven. I used fig jam for the first bunch and a pear chutney that I threw into the food processor to smooth it out a bit. OMG they're good. The challenge will be to not eat all of them before our dinner guests arrive this evening :-)

I'm making these in a few minutes to take to a friend's for appys. Couldn't find fig preserves but found a luscious mango-peach preserved that I think will work well. At least I hope so.

I made these last night for friends and they are definitely going into heavy rotation this holiday season - so much flavor with so little effort. Thanks for a wonderful recipe!

made these, and they were adorable lookin' and delicious.

wow, these look divine! I never would have thought to put these flavors together, but now I can't wait to try it!

I'm making these tomorrow to take to a dinner party. Can't wait to try them!

Hm, these sounded great, but when I made them they disintegrated in the oven. I'm in New Zealand, so wonder if our butter is a factor?

congrats!

I am making these for a holiday party this weekend!

Thanks for all the congratulations and kind words. I am inordinately pleased with myself! I hope everyone who is making the recipe enjoys them as much as I do. Have a great holiday season!

Congratulations on your win! I am making these for a holiday party this weekend!

Congratulations! This is on my holiday "to do" list!

Congratulations TheRunawaySpoon! These have been on my "must-try" list all week, and I am hoping I will have a chance to make these soon.

Congrats on the win. Lovely recipe. I think I will make these with a hot pepper and cranberry jam!

Congrats on the win, TRS!

These look smashing. A great way to use up leftover Stilton. I am curious to make a batch and try a few different jams other than fig -- perhaps a little mango or cranberry chutney? Thanks for a little inspiration. I just joined.

I'll be making these over the holidays for sure....fabulous! - S

I used unsalted butter & membrillo (instead of fig preserves) and they were delish! They were a tad fragile when made to 1/8" thickness so I made the second batch ~3/8 to 1/4" thick and were much easier to pick up without falling apart in my fingers. Would have happily served the fragile pieces with a flexible slotted turner to guests if I had enough slotted turners to go around-they're good to the last crumb!

Salted or unsalted butter? These look amazing.

Sometimes simple is best and these are great! Congrats.

The ease / delicious ratio on these is stellar. I found that one 8.5 oz jar of fig preserves made two batches perfectly.

I made these last night-- SO good! The blue cheese I used was relatively mild, and I would use stronger next time. I would also add a little bit of cayenne to the dough for a kick.

these look great. I was thinking of cookies that I could make a ship to a friend. Would these hold up or are they too delicate? do they save well?

I just made these and they were fabulous. I used whole wheat pastry flour and 2 oz sharp english cheddar because I only had 2 oz of blue. Love the fig jam all gooey on top. Great recipe.

These are amazing! And so easy. Will make again and again. YUM.

Saw them on the site no more than an hour ago and now they're finishing up in the oven. They smell delish and will be a wonderful treat when my husband and son come in from the blizzard!

Congrats to you!! Good luck, this recipe looks yummy!

Delish!

Do you have a favorite brand of preserves or one you'd recommend?

Just in time to bring to a holiday party this weekend. Congrats! Wondering if other cheeses/jams could be used?

Look forward to trying these! Congrats!

These are fabulous... I've been making them since they first appeared on The Runaway Spoon. And guess what????? they freeze beautifully, jam and all! (Just put a little wax paper between them when you pack them for the freezer.) They are the perfect thing to have on hand when you need to pull out something really good, and even better, home made, for a yummy appetizer. (trust me....I'm the freezer queen). Do try these... you'll love them.

These look wonderful - thoughts on how to package them as a hostess gift -- does it have to be one layer or can I put parchment paper between the layers?

Thanks for all the kind words! I actually just came home from the grocery, buying the ingredietns to make these for holiday parties this weekend and found out the recipe is a finalist! I'm thrilled!

Yum...these sound so good! Fig and blue cheese is one of my favorite combinations. Congrats on being a finalist!

Congrats! These look delicious, and I love both blue cheese and figs.

these are grand. i will make these for a wine and cheese evening at my home. x shayma

Congrats RunawaySpoon -- these look delightful!

Congrats on being a finalist this week!! And I love this recipe too! Definitely making it.

Love this idea! Congrats on being a finalist!

These sound so fun! I've made similar little crackers w/goat cheese, but the blue and fig... delish!

Congrats! Cool recipe!

What a great recipe. Congrats.

Congrats Runaway spoon - your recipes are delightful

Congrats on being a finalist! Yay!

Congrats! I'm so glad these were selected! I remember eyeballing them and thinking to myself, those look like a winner. Can't wait to try them!

I great combination. Will have to remember these!

Wow, this recipe sounds great! Mmmm... blue cheese and figs...

This looks so good!

Yum! I plan on making these very soon. Thanks for the recipe.