Cheese and figs: a match made in culinary heaven. Here two goat cheeses from Hillsborough Cheese Co. are transformed into bejeweled, scrumptious cookies. This combination of cheese crackers and traditional holiday sweet treats, juxtaposes sweet and savory flavors in every single bite. The shortbread base is prepared with a hard-grating cheese and a creamy counterpart. Fig preserves are a southern tradition—purchase a jar at gourmet stores or at your farmers’ market this holiday season. This recipe works best in a food processor, but can also be made by hand, using a pastry cutter. These are some of my favorite holiday cookies.

Makes 36 cookies

1 cup all purpose flour
¼ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
2 cups grated Tomme de Chevre by Hillsborough Cheese Company
½ cup crumbled Betta Feta by Hillsborough Cheese Company
½ cup (1 stick) unsalted butter, room temperature
1 egg yolk
1½ cups finely chopped pecans
1 cup finely chopped fig preserves (or smooth fig jam)

In a medium bowl, whisk together the flour, pepper, and cayenne pepper. In the bowl of a food processor, fitted with the metal blade, combine the cheeses and the butter and process until smooth. Add the egg yolk and process, scraping down the sides of the bowl occasionally- pulse until combined. Add the flour mixture and pulse, just until soft dough forms. Transfer dough to a bowl; cover with plastic film and chill for 30 minutes.

Preheat oven to 350° F. Line two large baking sheets with parchment paper. Place pecans on a plate.

With hands (or a 1-inch ice cream scoop), roll scant tablespoons of the dough into 1-inch balls (it’s easier to roll if hands are moistened or if scoop is dipped in water). Roll each ball into the pecans and place on prepared sheets. With thumb, make an indentation in the middle of each ball. Refrigerate cookies for 20 minutes.

Bake cookies for 20 to 22 minutes, or until they are firm and lightly golden (do not over bake). Let them cool on the sheets for 5 minutes; then transfer to cooling racks to cool completely.

(NOTE: these can be frozen at this stage. Freeze on sheets, until solid; then transfer to airtight containers. They can be re-crisped in a 350°F for 2 to 3 minutes if needed, and can be kept frozen for up to 4 months.) When ready to serve, fill indentations with the fig preserves (or jam).