Rhubarb, Rosemary and Honey Jam with Blue Cheese Cookies

Rhubarb, Rosemary and Honey Jam with Blue Cheese Cookies

Blue Cheese
1 cup all-purpose flour
1/2 cup butter, room temperature
4 ounces blue cheese, crumbled
Ground black pepper
Rhubarb, Rosemary and Honey Jam

Heat the oven to 350F. Line a baking sheet with parchment paper.
Place the flour, butter, blue cheese and a few grinds of black pepper in the bowl of a food processor.

Process until the dough just comes together and starts to form a ball.
Dump the dough onto a lightly floured surface and knead a few times to pull the dough together.

Roll out to 1/8 inch thick with a floured rolling pin. Cut rounds out of the dough with a floured 1-inch cutter and transfer the rounds to the parchment-lined baking sheet.

Using the back or a round half-teaspoon measure or your knuckle, make an indentation in the top of each dough round. Spoon about ¼ teaspoon of jam into each indentation, using your finger to push the jam or jelly as best as possible into the indentions.

Bake the cookies for 10 – 14 minutes, until the preserves are bubbling and the pastry is light golden on the bottom.

Let cool on the baking sheet for at least 10 minutes, the remove to a wire rack to cool.

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