Fig and Gorgonzola Savouries (Thumbprints)

Modified recipe by TheRunawaySpoon, on the Food52 blog. These delicate, crumbly little thumbprints are the perfect combination of sweet and savory, as their names suggests -- they're like a great cheese plate all wrapped into one crunchy little morsel. TheRunawaySpoon's simple food processor dough yields tender, buttery coins flecked with blue cheese and black pepper. A good quality fig jam is crucial here; if you can't find it, quince or pear jam would also work well

• Ready In: 1 hr 33 mins
• Serves: 18
• Yields: 3 dozen

Ingredients

• 1  cup all-purpose flour
• 1⁄2 cup butter (room temperature)
• 4  ounces gorgonzola (crumbled)
•  ground black pepper
•  fig preserves (approximately 3 tablespoons)

Directions

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
2. Place the flour, butter, Gorgonzola, 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.
3. Dump the dough onto a lightly floured surface and knead a few times to pull the dough together.
4. Shape dough into logs, wrap in plastic wrap, and chill for an hour in the freezer.
5. Slice logs into 1/8 inch thick slices, and place onto a parchment-lined baking sheet.
6. Using the back or a round half-teaspoon measure, or your knuckle, make an indentation in the top of each dough round. Spoon about 1/4 teaspoon fig preserves into each indentation, using your finger to push the preserves as best as possible into the indentations.
7. Bake the savories for 10 – 14 minutes, until the preserves are bubbling and the pastry is light golden on the bottom.
8. Let cool on the baking sheet for at least 10 minutes, the remove to a wire rack to cool.
9. You’ll find fig preserves at the grocery – it may be shelved with the “fancy” jams and jellies. You can make these a day ahead and keep them in two layers separated by waxed paper in an airtight container.