Recipe courtesy of Joanne McGhee, Finalist in the 2016 Nikos® "Wave of Flavor" recipe contest
Yield: 20 cookies
Figgy Feta Balls
fig bars, roughly chopped
tsp. ground black pepper
tsp. vanilla extract
c. slivered almonds, toasted and chopped
tablespoons lemon zest (2 lemons)
cups all purpose flour
tsp. baking powder
tsp. baking soda
c. butter, softened
egg yolks, room temperature
c. lemon yogurt
tsp. olive oil
tablespoons fresh lemon juice
tsp. lemon extract
tsp. vanilla extract
Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
Using an electric stand mixer fitted with paddle attachment beat figgy feta balls ingredients on low speed increasing to medium high to form a dough, about 2 minutes. Shape into 20 1-inch balls and place in refrigerator.
Over a surface covered with parchment paper, sift flour, baking powder, baking soda and salt; set aside.
Place sugar and zest in a medium size bowl and with fingers work zest into sugar; set aside.
In a large mixing bowl, beat butter until light and fluffy, about 1 minute. Add lemon sugar mixture and beat an additional 1 minute; scrape sides of bowl as needed. Add yokes, yogurt, olive oil, lemon juice and vanilla extract mixing until well blended. Shape dough into 20 2-inch balls making sure each is in equal amounts.
Remove figgy feta balls from refrigerator and press 1 ball into center of cookie dough covering completely pressing to seal. Roll dough into ball; repeat with remaining cookie dough and balls.
Place 3 inches apart on prepared cookie sheets. Lightly spray bottom of glass and flatten each ball to 1/2 inch thickness. Bake 9 to 11 minutes or until lightly brown. Cool for 1 minute, remove from cookie sheets to cooling rack.
In s small bowl, whisk together the glaze ingredients except almonds with just enough milk for desired drizzling consistency. Place parchment paper under the cooling rack and drizzle glaze over cooled cookies and evenly sprinkle each cookie with almonds.
Store single layer tightly covered and refrigerate.
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