- 1 stick (113g) unsalted butter, softened
- 1/4 cup (27g) rice flour
- 1 cup (125g) all-purpose flour
- 1 1/2 tsp salt
- 1/4 cup (70g) honey
- 1 (4-oz) log Roth Plain Chèvre goat cheese, room temperature
- 2 tablespoons heavy cream
- Crushed pistachios, for topping
- Sliced pears, for topping
- In a large mixing bowl, combine butter, rice flour, flour, salt, and honey. Mix with a flexible spatula until a smooth, cohesive dough forms. Knead by hand for the last minute if needed. Form the dough into a 1” thick disc and wrap in plastic wrap. Chill in the fridge until firm but pliable, about 45 to 60 minutes.
- Preheat the oven to 350 degrees F and line a large rimmed baking sheet with parchment paper.
- Roll out the dough between two sheets of parchment paper or on a lightly floured surface until 1/8-inch thick. Sprinkle with a little more flour if the dough is sticking. Cut out 2” rounds, squares, or hexagons with a cookie cutter. Use a small offset spatula to release the cookies from the parchment and place on the rimmed baking sheet, spacing each cookie 1 inch apart. Re-knead the extra dough and cut out more cookies. Chill the dough for a few minutes if it gets too soft to handle.
- Bake the cookies until lightly golden brown, 10 to 12 minutes. Allow the cookies to cool on the sheet for 5 minutes and then transfer to a wire rack to fully cool.
- In a medium bowl, cream the softened goat cheese and heavy cream with a flexible spatula. Continue to vigorously mix until airy and very smooth, about 2 minutes. Transfer the whipped goat cheese into a piping bag or large ziplock bag. Snip the tip and pipe a little dollop of whipped goat cheese on each cookie. Sprinkle crushed pistachios on each dollop and place a slice of pear or your favorite fruit on top. If you want a little extra sweetness, you can add a light drizzle of honey.
Recipe Notes: The cookies hold their shape the best when the dough is cold. After cutting out the cookies and placing them on a baking sheet, you can stick the whole sheet in the fridge or freezer (wherever you have room) for a few minutes to chill and firm up before baking.