These delicate, crumbly little crackers are the perfect combination of sweet and savory—they’re like a Christmas gift all wrapped into one crunchy little bite. Sherry, my sister, introduced me to these delectable treats. Always fearless in finding and trying new recipes, she graciously worked out all the kinks and pitfalls before sharing the final version. 

It was this perfected version that I made for the Sister District’s Blue Wave Fundraiser. Served with pears and a variety of cheese, the crackers elevated the gathering to a whole new level. It was my first formal fundraiser, a sell-out, and the guests arrived with eager anticipation. All of the guests were overjoyed to be there. No one held back their exuberance, and Chani and Marilyn’s home was filled with laughter. As I stood in the kitchen, working like crazy to get service under control, an attendee, Janet Honn-Alex, burst into the room and announced, “These crackers are the crack of appetizers.” Since that day, countless people have asked for the recipe. (Thanks, Sherry, for making me look good.)

Note: When making these crackers, they can go south very easily. When Sherry and I discuss making them, the word ‘finicky’ is part of the conversation. It’s important not to break down in tears, when they aren’t cooperating because they are naturally already salty and everyone knows there’s no crying in crackers. 

Recipe from The Runaway Spoon (Food 52) – Makes 3 dozen

Ingredients

• 1 C All-purpose flour
• ½ C Butter, room temperature (1 sticks)
• 4 oz. Blue cheese, crumbled
• Ground black pepper
• 3 T Fig preserves (I get these at Trader Joe’s)

Directions

• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
• Place the flour, butter, blue cheese, 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.
• Dump the dough onto a lightly floured surface and knead a few times to pull the dough together. 
• Roll out to 1/8-inch thick with a floured rolling pin. 
• Cut rounds out of the dough with a floured 1-inch cutter and transfer the rounds to the parchment-lined baking sheet.
• Make an indentation on the top of each dough round and spoon about ¼ teaspoon of fig preserves into each indentation, using your finger to push the preserves as best as possible into the indentations.
• Place the baking sheet into the refrigerator for 15 minutes, so the butter gets cold. 
• Bake the savories for 10 – 14 minutes, until the preserves are bubbling and the pastry is light golden on the bottom.
• Let cool on the baking sheet for at least 10 minutes, then remove to a wire rack to cool.