Yields 192 servings

Ingredients

Dough

  • Butter, unsalted, softened  1 lb or 2 cups
  • Gold Medal™ Variety Muffin Mix (11544)  5 lb or 1 box
  • Gold Medal™ All-Purpose Flour (14314)  1 lb or 3 cups
  • Parmesan cheese, shredded  14 oz or 3 1/2 cups
  • Black pepper, ground  2 tsp
  • Salt  1 tsp
  • Eggs, large  14 oz  7 each

Filling

  • Boursin cheese  1 lb 10.00 oz
  • Cream cheese, softened  12 oz or 1 1/2 cups
  • Black pepper, ground  1 1/4 tsp

Finishing

  • Red grapes, seedless  1 lb 10.00 oz or 96 each
  • Walnut pieces  10 oz or 2 1/3 cups

Directions

Dough

  1. Add butter to mixer bowl with paddle attachment and mix on medium speed 2 minutes; stop mixer, scrape bowl and paddle.
  2. Add muffin mix, flour, Parmesan cheese, pepper and salt; mix on low speed 1 minute then stop mixer, scrape bowl and paddle.
  3. Mix an additional 2 minutes until well blended.
  4. Add eggs and mix on low speed 1 minute until combined.
  5. Deposit dough with #70 scoop in 4x6 pattern on greased or parchment-lined full sheet pans.
  6. Press dough down to form a puck shape then use a tsp measure to make an indentation in the center.
  7. Bake as directed below and cool before finishing.
    • Convection Oven: 325°F for 8-11 minutes
      • *Rotate pans baked in convection oven one half-turn (180°) after 4 minutes of baking.
    • Standard Oven: 375°F for 11-14 minutes

Filling

  1. Add Boursin cheese, cream cheese, pepper and salt to a mixing bowl fitted with a paddle attachment.
  2. Mix at low speed until combined, stirring as needed.
  3. Scoop into piping bag and keep cool for finishing.

Finishing

  1. Slice grapes in half for garnishing.
  2. Pipe 1 tsp (0.2 oz) Filling into center depression of cooled cookie.
  3. Add 1 half piece of grape, cut side down into Filling, then add 3 walnut pieces.
  4. Store covered under refrigeration for up to 24 hours or serve immediately.


Recipe courtesy of General Mills Foodservice