Bluecheesethumbprints Recipes

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BLUE CHEESE THUMBPRINTS



Blue Cheese Thumbprints image

These make a great appetizer to pair with sparkling white wine. Sweet and savory! Prep and cook time do not include the 2 hour chilling time.

Provided by breezermom

Categories     Cheese

Time 1h30m

Yield 5 dozen

Number Of Ingredients 6

2 (4 ounce) packages blue cheese, crumbled
1/2 cup butter, softened
1 1/3 cups all-purpose flour
3 tablespoons poppy seeds
1/4 teaspoon ground red pepper
1/3 cup cherry preserves

Steps:

  • Beat blue cheese and butter at medium speed with an electric mixer until fluffy. Add flour, poppy seeds, and red pepper, beating just until combined.
  • Roll dough into 3/4 inch round balls; cover and chill 2 hours.
  • Preheat oven to 350 degrees.
  • Arrange balls on an ungreased baking sheet and press your thumb into each ball of dough, leaving an indentation.
  • Bake at 350 degrees for 15 minutes or until golden. Transfer to wire racks to cool completely. Place about 1/4 tsp of cherry preserves in each indentation.

THUMBPRINT COOKIES



Thumbprint Cookies image

A signature Christmastime sweet, our tiny almond-flavored cookies bear the print of the baker's thumb, which is gently pressed into the partially baked cookie to create a well. A dollop of apricot, red currant, or raspberry jam fills the center. If you use fruit preserves you've put up yourself, the signature is even more personal.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 8

1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup plus 2 tablespoons sugar
1 large egg yolk, plus 1 large egg white, lightly beaten
1 teaspoon pure vanilla extract
1 1/4 cups unbleached all-purpose flour
1/4 teaspoon kosher salt
1/2 cup blanched almonds, finely ground
1/2 cup jam or preserves, such as apricot, red currant, or raspberry, strained if desired

Steps:

  • Preheat oven to 325 degrees. With an electric mixer on medium speed, beat butter and 1/2 cup sugar until light and fluffy, about 3 minutes. Add egg yolk and vanilla; beat well. In a separate bowl, whisk together flour and salt; add to butter mixture, beating on low until combined.
  • Combine ground almonds with remaining 2 tablespoons sugar in a small bowl. Form dough into 1-inch balls, and dip in beaten egg white, then in almond-and-sugar mixture. Make a deep indentation in the center of each ball with your finger or a wooden spoon. Place 1 inch apart on parchment-lined baking sheets.
  • Bake 10 minutes, remove from oven, and press down the centers again. Rotate sheets, and bake until golden brown, 8 to 10 minutes more. Transfer sheets to a wire rack to cool slightly. Fill center of each cookie with about 1 teaspoon jam. Let cool completely. Thumbprints can be stored at room temperature in an airtight container, between parchment, up to 1 day (or 3 days, if not filled with jam).

CHEESY THUMBPRINT APPETIZERS WITH HOT PEPPER JELLY



Cheesy Thumbprint Appetizers with Hot Pepper Jelly image

Beautiful and delicious, these savory but sweet little appetizer 'cookies' are easy to make and sure to be a huge hit at your next party!

Provided by CarolynWG

Categories     Appetizers and Snacks     Pastries

Time 55m

Yield 20

Number Of Ingredients 4

2 cups shredded Cheddar cheese
1 cup all-purpose flour
6 tablespoons chilled butter, chopped
½ cup hot pepper jelly

Steps:

  • Blend Cheddar cheese, flour, and butter in a food processor until dough is a coarse-meal texture and forms into a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Shape dough into 1 1/2-inch balls and place 1 inch apart on a baking sheet.
  • Bake in the preheated oven for 5 minutes. Remove from oven; press thumb into top of each ball, creating an indentation. Spoon about 1 teaspoon pepper jelly into indentation. Bake until edges are golden brown, about 5 minutes.

Nutrition Facts : Calories 118.8 calories, Carbohydrate 10.2 g, Cholesterol 21 mg, Fat 7.3 g, Fiber 0.2 g, Protein 3.5 g, SaturatedFat 4.6 g, Sodium 97.1 mg, Sugar 3.9 g

FIG AND BLUE CHEESE SAVOURIES



Fig and Blue Cheese Savouries image

Delicate, crumbly little thumbprints that are the perfect combination of sweet and savory-a cheese plate wrapped into one crunchy little morsel.

Provided by Amanda Hesser

Categories     Food Processor     Appetizer     Bake     Christmas     Cocktail Party     Thanksgiving     Valentine's Day     Quick & Easy     Oscars     Wedding     New Year's Eve     Blue Cheese     Fig     Anniversary     Birthday     Shower     Christmas Eve     Engagement Party     Party     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 36 hors d'oeuvres

Number Of Ingredients 5

1 cup all-purpose flour
8 tablespoons (1 stick) unsalted butter, at room temperature
4 ounces blue cheese, crumbled
Freshly ground black pepper
About 3 tablespoons fig preserves

Steps:

  • 1. Heat the oven to 350°F. Line a baking sheet with parchment paper.
  • 2. Place the flour, butter, blue cheese, and a few grinds of black pepper in the bowl of a food processor and process until the dough just comes together and starts to form a ball.
  • 3. Dump the dough out onto a lightly floured surface and knead a few times to pull it together. Then roll out to a 1/8-inch-thick circle with a floured rolling pin. Cut rounds out of the dough with a floured 1-inch round cutter and transfer to the parchment-lined baking sheet. Reroll the scraps (no more than once) and cut more rounds.
  • 4. Using the back of a rounded 1/2-teaspoon measure or your knuckle, make an indentation in the center of each dough round. Spoon about 1/4 teaspoon of the fig preserves into each indentation, using your finger to push the preserves as best as possible into the indentation.
  • 5. Bake the savouries until the preserves are bubbling and the pastry is light golden on the bottom, 10 to 12 minutes. Let cool on the baking sheet for at least 10 minutes, then remove to a wire rack to finish cooling.

FIG AND GORGONZOLA SAVOURIES (THUMBPRINTS)



Fig and Gorgonzola Savouries (Thumbprints) image

Modified recipe by TheRunawaySpoon, on the Food52 blog. These delicate, crumbly little thumbprints are the perfect combination of sweet and savory, as their names suggests -- they're like a great cheese plate all wrapped into one crunchy little morsel. TheRunawaySpoon's simple food processor dough yields tender, buttery coins flecked with blue cheese and black pepper. A good quality fig jam is crucial here; if you can't find it, quince or pear jam would also work well

Provided by KerfuffleUponWincle

Categories     Cheese

Time 1h33m

Yield 3 dozen, 18 serving(s)

Number Of Ingredients 5

1 cup all-purpose flour
1/2 cup butter (room temperature)
4 ounces gorgonzola (crumbled)
ground black pepper
fig preserves (approximately 3 tablespoons)

Steps:

  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  • Place the flour, butter, Gorgonzola, 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.
  • Shape dough into logs, wrap in plastic wrap, and chill for an hour in the freezer.
  • Slice logs into 1/8 inch thick slices, and place onto a parchment-lined baking sheet.
  • Using the back or a round half-teaspoon measure, or your knuckle, make an indentation in the top of each dough round. Spoon about 1/4 teaspoon fig preserves into each indentation, using your finger to push the preserves as best as possible into the indentations.
  • 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, the remove to a wire rack to cool.
  • You'll find fig preserves at the grocery - it may be shelved with the "fancy" jams and jellies. You can make these a day ahead and keep them in two layers separated by waxed paper in an airtight container.

Nutrition Facts : Calories 92.8, Fat 7, SaturatedFat 4.4, Cholesterol 18.3, Sodium 133.2, Carbohydrate 5.5, Fiber 0.2, Sugar 0.1, Protein 2.1

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