Gorgonzola, Pistachio, Bacon Shortbread with Fig Jam

Ingredients

• 1 cup gorgonzola, crumbled
• 1/2 cup butter, room temperature
• 1 cup flour
• 1/2 cup cornstarch
• 1/4 tsp salt
• 1/8 tsp cayenne
• 1/2 cup crispy crumbled bacon
• 1/3 cup pistachios, chopped
• 2 tsp freshly grated lemon zest
• 1/3 cup fig jam

Instructions

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
2. In a large bowl, combine the gorgonzola and butter, beat until creamy. Add the flour, cornstarch, salt and cayenne; mix till combined. Gently stir in the bacon, pistachios and lemon zest. Roll dough into 1 inch balls.
3. Place on parchment lined baking sheet. Make an indentation into each cookie, using your thumb. Spoon a small amount, approximately a heaping 1/4 tsp of fig jam onto each indentation.
4. Place the baking sheet into the refrigerator; chill for 30 minutes. Remove baking sheet from the refrigerator. Place in preheated oven and bake for approximately 12-14 minutes until cookies are gently golden. Remove from oven, allow to cool.

Notes