These are really only sort of a cookie.  They’re not very sweet, so they are a cross between a cookie and a cracker.  The cheese and walnuts create a short bread texture.  They smell heavenly while baking.

You can serve these as an appetizer before dinner or as an offbeat cookie after.

1 C walnuts
1 C flour
¼ C powdered sugar
½ t salt
Pinch freshly ground pepper
4 oz. butter, room temperature
4 oz. gorgonzola
1/3 C fig jam

Heat oven to 350°.  Line a cookie sheet with parchment paper.

Place walnuts in a food processor and pulse until finely chopped.

Add flour, powdered sugar, salt, and pepper and pulse several times to combine.

Add butter and gorgonzola and let the machine run until the mixture forms a ball.

Remove from the food processor and shape mixture into a log.  If the dough is too soft wrap the log in waxed paper and chill 30 minutes to firm it up.

Slice into ¼-inch slices and place on parchment lined cookie sheet.

Once all the dough has been sliced, make an indent in the middle of each cookie and spoon a small amount of fig jam into the space.

Bake 20 minutes, or until slightly browned.

Makes 16