Bacon. Cookies. Two things I adore and today they are bound together by rich earthy Gruyere and a bright and zesty compote. Savory loves sweet and the two call out for a sparkling glass of bubbly! Place a platter by the drinks at the holiday party as these keep you in the mood to make-merry. AJ and I will be plating these up for this years holiday party. Oh, what fun!
Bacon Gruyere Thumbprints  with Orange Fig Compote: makes approx. 24 savory cookies
4 oz (1 stick) unsalted butter, at room temperature
8 oz Gruyere, finely grated
1/3 cup hard wood smoked bacon, cooked and finely chopped
1 1/2 cup all-purpose flour, I like King Arthur
1 1/2 tsp salt
1 tsp ground pepper
1 large egg, beaten for egg wash
1/2 cup pecans, finely chopped (I use a mini Cuisenart)
1/4 cup compote, I like Dalmatia Orange Fig Spread
Preparation
Combine butter and Gruyere in the bowl of a stand mixer. Using the paddle attachment, cream ingredients on medium speed for 2-3 minutes, until smooth in texture and a light color. Meanwhile, in a medium mixing bowl, combine flour, salt, and pepper.
Add bacon to butter mixture and mix for another 30 seconds or until incorporated. On medium low, slowly add flour mixture in thirds. If the mixture is a little too dry (crumbly and still visibly floury) add a teaspoon of ice cold water. There may still be some dough “pebbles” at the bottom of the mixing bowl. Incorporate these by hand on the work surface.
On a lightly floured work surface, divide dough into two equal parts. Gently form two even logs approx 1 3/4? in diameter and 6? long.
On a smooth, flat surface, evenly disperse the pecans (I like to use a 1/4 cookie sheet to keep everything contained.) Brush the logs with beaten egg and gently roll through nuts, pressing gently and firmly. Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 350F. Line a cookie sheet with parchment paper or a sil mat. Slice dough in 3/8? rounds and place on cookie sheet about 2? apart.
Using the round, blunt point of a wooden spoon handle, gently press a “thumbprint” in the center of each cookie about 1/8? deep.
Bake for 18 minutes. Remove from oven and add a small dollop (about a 1/4 tsp) of compote in the center of each indentation. Continue baking for another 8 minutes or until a light golden brown. Let cool on tray for 3 minutes before moving over to a cooling wrack. Garnish the compote with a pinch of thyme while cookies are still warm.
These pair beautifully with Prosecco!