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Cheesy Savory Thumbprint Cookies with Bourbon Tomato Jam

Irresistible Cheesy Savory Thumbprint Cookies with Bourbon Tomato Jam

Cheesy Savory Thumbprint Cookies with Bourbon Tomato Jam offer a savory twist on traditional cookies.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 24 cookies
Course: Appetizer
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough Ingredients
  • 1 cup Unsalted Butter softened
  • 0.5 cup White Sugar can be reduced or replaced with coconut sugar
  • 1 teaspoon Kosher Salt or sea salt
  • 1 cup White Cheddar Cheese grated, can substitute with sharp cheddar
  • 0.5 cup Monterey Jack Cheese grated, mozzarella can be used
  • 1 small Deseeded Jalapeno finely chopped
  • 1 tablespoon Fresh Rosemary chopped, dried rosemary or thyme can substitute
  • 1 large Egg beaten, can substitute with flax egg or applesauce
  • 1 cup All-Purpose Flour or gluten-free flour blend
  • 0.5 cup Semolina or fine cornmeal
Bourbon Tomato Jam Ingredients
  • 2 cups Cherry Tomatoes ripe, chopped
  • 0.5 cup Sugar or honey/agave
  • 0.25 cup Apple Cider Vinegar or lemon juice
  • 1 teaspoon Chili Flakes or black pepper
  • 3 cloves Garlic minced, or garlic powder
  • 1 large Sweet Onion or shallot
  • 1 teaspoon Cumin or coriander
  • 0.25 teaspoon Kosher Salt or sea salt
  • 0.5 cup Bourbon or non-alcoholic whiskey

Equipment

  • mixing bowl
  • baking sheet
  • Parchment Paper
  • plastic wrap

Method
 

Dough Preparation
  1. Cream together softened unsalted butter, white sugar, and kosher salt in a large mixing bowl until fluffy, about 3-4 minutes.
  2. Incorporate white cheddar cheese, Monterey Jack cheese, chopped jalapeno, and chopped rosemary. Blend in a beaten egg until just combined.
Combine Dry Ingredients
  1. In a separate bowl, sift together all-purpose flour and semolina. Gradually fold the dry ingredients into the creamed mixture until a cohesive dough forms.
  2. Wrap the dough in plastic wrap and chill in the refrigerator for about 30 minutes.
Form Cookies
  1. Preheat oven to 350°F (180°C). Roll chilled dough into 1.5-inch balls and place on a baking sheet lined with parchment paper.
  2. Press down in the center of each ball with a moistened thumb to create an imprint.
Fill and Bake
  1. Fill each thumbprint with bourbon tomato jam. Bake for 20-25 minutes until golden brown.
  2. Rotate baking sheets halfway through for even baking.
Cooling and Storage
  1. Allow cookies to cool on baking sheet for 5 minutes before transferring to wire racks.
  2. Store in an airtight container, flat, for up to 5 days or freeze for longer storage.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 3gVitamin A: 200IUVitamin C: 5mgCalcium: 100mgIron: 0.5mg

Notes

Chill dough for optimum shape and flavor. Experiment with jams for unique variations.

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