Ingredients:
For the cookies:
113 grams(½ cup or 1 stick) Vermont Creamery Unsalted Cultured Butter, softened
2 ouncesVermont Creamery Classic Goat Cheese, softened
50 grams(¼ cup) granulated sugar
60 grams(¼ cup) Vermont Creamery Cultured Sour Cream, at room temperature
1 1/2 teaspoonsfresh thyme leaves (stems removed), plus more for garnishing
90 grams(½ cup plus 2 tablespoons) whole-wheat flour
60 grams(½ cup) all-purpose flour
3/4 teaspoonkosher salt
1/2 teaspoonbaking powder
For the filling:
2 ouncesVermont Creamery Classic Goat Cheese, softened
1/2 teaspoonhoney
Freshly ground black pepper
Directions:
In a large bowl, beat the butter and goat cheese with an electric hand mixer or stand mixer fitted with the paddle attachment until smooth. Add the sugar and lightly cream the mixture, about 30 seconds.
Add the sour cream and thyme and beat until combined.
Whisk the flours, salt, and baking powder in a small bowl. Add the dry ingredients to the butter mixture and beat just until the dough comes together (do not over-mix).
Wrap the dough with plastic wrap and chill in the fridge for 30 to 45 minutes (to make the dough easier to work with when rolling into balls). Heat the oven to 350°F
While the dough is chilling, mix the goat cheese, honey, and a few cranks of ground pepper in a small bowl until completely smooth.
Roll the dough into 2 tablespoon-size balls (or 30 grams per ball), spacing them 2 inches apart on a parchment-lined baking sheet. Use your thumb to firmly press an indent into the center of each cookie, then use your fingers to press the indent into a uniform shape about 1-inch in diameter.
Bake the cookies for 14 to 15 minutes, rotating halfway through, until they look set. Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack.
Spoon about ½ teaspoon of the goat cheese-honey mixture into the center of each cookie and gently press into place. Sprinkle the centers with a few thyme leaves to finish.
Note: Cookies are best enjoyed the day of baking, but will keep for 2 days in an airtight container in the refrigerator (bring them to room temperature before eating).