Thumbprint Cookies Savory Cheddar Recipes

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SAVORY THUMBPRINT COOKIES



Savory Thumbprint Cookies image

Savory Thumbprints? How's that for a twist? These cookies are an APPETIZER, not a dessert cookie. They will wow your guests who will like the surprise. Back in 2004 I pulled this from Recipezaar and I've been making these ever since.

Provided by Alice C

Categories     Cheese Appetizers

Time 35m

Number Of Ingredients 8

1 1/2 c white cheddar cheese, grated
1/2 c parmesan cheese, grated
1/2 c butter, softened
1 medium egg yolk
1/4 tsp pepper
1 c flour
1 c pecans, finely chopped
1 c hot pepper jelly (red or green)

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.

PERFECT THUMBPRINT COOKIES



Perfect Thumbprint Cookies image

My mother, Pauline, made really nice thumbprint cookies, but I never wrote down her recipe. I knew the ingredients, but unless you have the right proportions, you won't get that perfect melt-in-your-mouth texture. So, I did an image search and found a recipe that looked very similar, credited to a great-grandma named Mitzi. Since my last name is Mitzewich, that pretty much sealed the deal. In case you can't decide between a shortbread-focused cookie and a more jammy one, here's how to make both.

Provided by Chef John

Categories     Desserts     Cookies     Thumbprint Cookie Recipes

Time 50m

Yield 20

Number Of Ingredients 11

1 stick unsalted butter, at room temperature
⅓ cup unsifted powdered sugar
1 teaspoon vanilla extract
⅛ teaspoon almond extract
¼ teaspoon fine salt
1 large egg yolk
1 ¼ cups all-purpose flour
⅓ cup white sugar, or as needed
½ cup fruit jam, divided
1 cup powdered sugar, or as needed
1 tablespoon milk, or as needed

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.

Nutrition Facts : Calories 138.9 calories, Carbohydrate 22.8 g, Cholesterol 22.5 mg, Fat 4.9 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 3 g, Sodium 33.2 mg, Sugar 15.1 g

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

THUMBPRINT COOKIES (SAVORY CHEDDAR)



Thumbprint Cookies (savory Cheddar) image

Guests will be surprised to find that these appetizers, studded with nuts and bejeweled with pepper jelly are not to be saved for dessert. This is one cookie recipe that should certainly be paired with cocktails.

Provided by luvmybge

Categories     Dessert

Time 35m

Yield 2 dozen appetizer cookies

Number Of Ingredients 8

1 1/2 cups shredded white cheddar cheese
1/2 cup freshly grated parmesan cheese
1/2 cup butter, softened
1 egg yolk
1/4 teaspoon pepper
1 cup all-purpose flour
1 cup finely chopped pecans or 1 cup unblanched almonds
1 cup hot pepper jelly (red and/or green can be used)

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.

Nutrition Facts : Calories 1989.2, Fat 127.9, SaturatedFat 58.6, Cholesterol 342.4, Sodium 1379.2, Carbohydrate 175.3, Fiber 8.6, Sugar 89.2, Protein 47.7

ANGELS THUMBPRINT COOKIES



Angels Thumbprint Cookies image

Diabetic friendly!!! These came from American Diabetes Association little cookbook. Just follow the receipe and you will have 20 little nuggets of heaven! ! Best part is you can fill with YOUR favorite (no sugar) jam, jelly, preserves...you get the picture. Enjoy!!!

Provided by Angelcook

Categories     Dessert

Time 30m

Yield 20 serving(s)

Number Of Ingredients 8

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2/3 cup sugar
1/4 cup margarine, softened
1 egg white
1 teaspoon vanilla
1/2 cup raspberry jam (or, your choice) or 1/2 cup apricot fruit spread (or, your choice)

Steps:

  • Combine flour baking soda and salt in medium bowl; set aside.
  • Beat sugar, margarine,egg white and vanilla in large bowl with electric mixer at high speed until blended.
  • Add flour mixture; mix well.
  • Press mixture together to form a ball.
  • Refrigerate 1/2 hour or overnight.
  • Preheat oven to 375°F Lightly coat cookie sheet with nonstick cooking spray; set aside.
  • Shape dough into 1-inch balls with lightly floured hands; place on cookie sheet.
  • Press down with thumb in center of each ball.
  • Bake 10 to 12 minutes or until golden brown.
  • Remove to wire rack and cool completely.
  • Fill each thumbprint with about 1 teaspoon fruit spread.

Nutrition Facts : Calories 103.9, Fat 2.4, SaturatedFat 0.4, Sodium 124.1, Carbohydrate 19.4, Fiber 0.3, Sugar 10.6, Protein 1.2

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