I made a few changes to the original recipe with great results. These are really easy and strike that perfect blend of richness, spice, and sweet. I intend to eat several this evening while enjoying a glass of wine.
Savory Cheese & Fig Jam Shortbreads:
Yields about 24, 2" round cookies
1 cup brown rice flour
1/2 cup unsalted butter, at room temperature
4 oz grated cheese (I used a mix of blue cheese, gruyere, and sharp cheddar)
1/2 tsp salt
1/2 tsp black pepper
1/8 tsp ground nutmeg
1/8 tsp cayenne
Fig preserves, about 1/4 cup
1) Preheat the oven to 375 degrees. Line two baking sheets with parchment. In the bowl of a standing mixer, fitted with the paddle attachment, combine all the ingredients, except for the fig jam. Mix on low speed until a shaggy dough forms (this can also be done in a food processor).
2) Turn the dough out onto a well floured board and gather into a ball. Roll the dough out to about 1/4" thickness. Using a 2" round cutter, punch out as many circles as you can. I got exactly 24. You can re-roll the dough as needed. Place the cookies about 1" apart on the lined baking sheets. Using your thumb or the back of a teaspoon, make a shallow impression in the center of each cookie. Fill each with a spoonful of fig jam.
3) Bake for about 15-18 minutes, until the cookies are golden brown around the edges and set in the center. Cool on the baking sheet for at least 10 minutes. Serve at room temperature. The cookies can be stored in an airtight container at room temperature for up to 3 days.