Savory Thumbprint Cookies Recipes

CHEESY THUMBPRINT APPETIZERS WITH 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.

SAVORY PARMESAN THUMBPRINTS

Steps:

• Heat oven to 350°F. Line baking sheets with parchment paper; set aside.
• Combine 1 cup butter and sugar in bowl; beat at medium speed, scraping bowl often, until creamy. Add flour and Parmesan. Beat at low speed until well mixed. Mixture may be crumbly. Knead dough slightly just until it comes together.
• Shape dough into 1-inch balls. Place, 2 inches apart, onto prepared baking sheets. Make indentation in center of each cookie with thumb or back of spoon. Edges may crack slightly.
• Bake 9-11 minutes or until light golden brown around edges. Transfer to cooling rack. Cool completely.
• Fill each thumbprint indentation with about 1 teaspoon desired jam. Serve immediately.
• To Make Bacon Balsamic Onion Jam:Cook bacon in 2-quart saucepan over medium heat 5 minutes or until browned and cooked; add onions. Continue cooking 3-5 minutes or until onions are softened; add all remaining ingredients. Cook, stirring occasionally, until mixture just comes to a boil. Continue cooking 35-40 minutes until almost all liquid is evaporated. Store any leftover jam in airtight container in refrigerator.
• To Make Tomato Rosemary Onion Jam:Melt butter in 2-quart saucepan over medium heat; add onions. Cook 3-5 minutes or until slightly softened; add brown sugar, tomatoes and 1/2 teaspoon rosemary. Cook, stirring occasionally, 15-20 minutes or until almost all liquid is evaporated and jam is slightly thickened. Stir in remaining rosemary. Store any leftover jam in airtight container in refrigerator.
• To Make Apricot Onion Jam:Melt butter in 2-quart saucepan over medium heat; add onions. Cook 3-5 minutes or until slightly softened; add apricots, brown sugar, honey and salt. Cook, stirring occasionally, 15-20 minutes or until almost all liquid is evaporated and jam is slightly thickened. Store any leftover jam in airtight container in refrigerator.

PERFECT THUMBPRINT COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Mix butter and powdered sugar together with a rubber spatula until creamy. Add vanilla extract, almond extract, salt, and egg yolk. Mix with the spatula. Add flour and blend until just combined.
• Use a sorbet scoop to portion dough into 1/2-ounce (1-tablespoon) balls. Roll balls in a plate of white sugar to coat; roll again between your palms. Place several inches apart on a silicone-lined baking sheet. Flatten balls lightly with your fingers.
• To make shortbread cookies with a little jam, poke a well into each cookie using the end of a thick wooden spoon dusted with powdered sugar or using one of your fingers. Fill cookies with fruit jam. Tap baking sheet against the counter to let jam settle.
• Bake in the preheated oven until tops are barely blonde and bottoms are slightly golden, about 15 minutes. Let cool on a wire rack before icing.
• Meanwhile, mix powdered sugar with a little milk until you have a consistency that will hold its shape when piped. Pipe icing on top of cookies in a zigzag pattern. Let sit for 15 minutes before serving.
• For a more jam-forward cookie, press your thumb into the cookies to make large, shallow indentations. Spoon in jam. Tap baking sheet against the counter.
• Bake until not quite golden brown, about 15 minutes. Let rest on pan for 5 minutes before transferring a wire rack. Dust with powdered sugar.

SAVORY THUMBPRINT COOKIES

Steps:

• 1. In a food processor, pulse together Cheddar and Parmesan cheeses with butter, until smooth. Add egg yolk and pepper; pulse until blended. Add flour, pulse just until a soft dough forms.
• 2. Place pecans on a plate and place 1 cup of water in a bowl. With hands, roll scant tablespoonfuls of dough into 1-inch balls. Wet balls with water and roll in pecans to coat.
• 3. Place on an ungreased cookie sheet (I line mine with parchment for easy cleanup). With thumb or finger, make an indent in each cookie. Refrigerate for 15 minutes.
• 4. Bake in centre of oven at 350 F for about 15 minutes or until firm outside and lightly golden. Let cool on baking sheet.
• 5. (Can be prepared to this point and frozen in layers separated by waxed paper in an airtight container. Bake for 3 minutes to recrisp).
• 6. Fill indentations with hot pepper jelly.

THUMBPRINT COOKIES (SAVORY CHEDDAR)

Steps:

• In food processor, pulse together Cheddar and Parmesan cheeses and butter until smooth.
• Add egg yolk and pepper; pulse until blended.
• Add flour; pulse just until soft dough forms.
• Place pecans on plate.
• Place 1 cup water in bowl.
• With hands, roll scant tablespoonfuls of dough into 1-inch balls.
• Wet balls with water; roll in nuts to coat pressing nuts lightly into dough ball.
• Place on ungreased baking sheet.
• With thumb or finger, make indentation in center of each.
• Refrigerate for 15 minutes.
• Bake in center of 350°F oven for about 15 minutes or until firm outside and lightly golden.
• Let cool on baking sheet.
• (Can be prepared to this point and frozen in layers separated by waxed paper in rigid airtight container for up to 2 weeks. Bake in 350°F oven for about 3 minutes to recrisp).
• Fill indentations with hot pepper jelly.