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Cheesy Savory Thumbprint Cookies with Bourbon Tomato Jam

Indulgent Cheesy Savory Thumbprint Cookies with Bourbon Tomato Jam

Try these Cheesy Savory Thumbprint Cookies with Bourbon Tomato Jam, a perfect appetizer that combines cheesy flavors with a delightful jam.
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Prep Time 30 minutes
Cook Time 25 minutes
Chill Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 24 cookies
Course: Appetizer
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Unsalted Butter Can be substituted with margarine for a dairy-free option.
  • 1 cup White Cheddar Cheese Substitute with sharp cheddar or vegan cheese for variety.
  • 1 cup Monterey Jack Cheese Can be replaced with mozzarella for a milder taste.
  • 1 piece Deseeded Jalapeno Adjust quantity for less heat or omit for milder flavor.
  • 1 tablespoon Fresh Rosemary Dried rosemary or thyme can be substituted.
  • 1 teaspoon Kosher Salt Sea salt can effectively replace kosher salt.
  • 1 tablespoon White Sugar Can be reduced or replaced with coconut sugar.
  • 1 piece Egg Flax egg or applesauce can serve as a vegan substitute.
  • 1.5 cups All-Purpose Flour Swap for gluten-free flour blend to cater to gluten sensitivities.
  • 0.5 cups Semolina Fine cornmeal can be an effective alternative.
For the Bourbon Tomato Jam
  • 2 cups Cherry Tomatoes Any ripe variety is suitable; however, substitutes may slightly alter flavor.
  • 0.5 cups Sugar (for jam) Consider using honey or agave, but these may change the jam's thickness.
  • 1 tablespoon Apple Cider Vinegar Lemon juice can be a tangy alternative.
  • 1 teaspoon Chili Flakes Omit or substitute with ground black pepper for a milder flavor.
  • 2 cloves Garlic Garlic powder can be used if fresh garlic isn’t available.
  • 1 piece Sweet Onion Shallots are a suitable substitute.
  • 1 teaspoon Cumin Coriander can replace cumin for a different flavor note.
  • 0.5 cups Bourbon Use non-alcoholic whiskey or stock for a mocktail-friendly version.

Equipment

  • mixing bowls
  • Baking Sheets
  • Parchment Paper
  • spatula

Method
 

Dough Preparation
  1. In a large mixing bowl, cream together butter, sugar, and salt until light and fluffy, around 3-5 minutes. Blend in cheddar, Monterey Jack, jalapeno, and rosemary. Then mix in the egg.
Combine Dry Ingredients
  1. In a separate bowl, sift together flour and semolina. Fold the dry mixture into the cheese mixture until a cohesive dough forms. Refrigerate for at least 30 minutes.
Form Cookies
  1. Preheat oven to 350°F (180°C) and line baking sheets with parchment paper. Scoop dough into 1.5-inch balls and place on sheets, pressing an imprint into each.
Fill and Bake
  1. While cookies are baking, prepare the bourbon tomato jam. Fill thumbprints with jam and bake for 20-25 minutes until golden brown.
Cooling and Storage
  1. Allow cookies to cool on sheets for 5 minutes, then transfer to a wire rack. Store in an airtight container for up to 5 days.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 25mgSodium: 150mgPotassium: 70mgFiber: 0.5gSugar: 1gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

For the best taste and texture, refrigerate the cookies for up to a week in an airtight container. Freeze unfilled dough balls for up to 3 months.

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