Cheesy Thumbprint Savory Cookies with Bourbon Tomato Jam (Print version)
Buttery cheddar thumbprint cookies with rosemary, jalapeno, and a glossy bourbon tomato jam center.
# Ingredients:
For the bourbon tomato jam
01 -
1 lb (450 g) cherry tomatoes, halved
02 -
2/3 cup (135 g) granulated sugar
03 -
5 tablespoons apple cider vinegar
04 -
2 oz (55 g) yellow onion, finely diced
05 -
1 large garlic clove, minced
06 -
1/2 teaspoon kosher salt
07 -
Pinch ground cumin
08 -
1-2 teaspoons red pepper flakes, to taste
09 -
3 tablespoons bourbon
For the cheesy thumbprint cookies
10 -
1 cup (225 g) unsalted butter, softened
11 -
3.5 oz (100 g) sharp white cheddar, grated
12 -
3.5 oz (100 g) Monterey Jack, grated
13 -
1 small jalapeno, seeded and finely chopped
14 -
1 tablespoon finely chopped fresh rosemary
15 -
2 tablespoons (25 g) granulated sugar
16 -
1/2 teaspoon kosher salt
17 -
1 large egg
18 -
1 1/2 cups (190 g) all-purpose flour
19 -
3/4 cup plus 2 tablespoons (150 g) fine semolina
# Instructions:
01 -
Combine tomatoes, sugar, vinegar, onion, garlic, salt, cumin, and red pepper flakes in a saucepan. Bring to a boil over medium heat, stirring often.
02 -
After the tomatoes begin to soften, stir in the bourbon. Simmer 20-30 minutes, crushing some tomatoes with a spoon, until the mixture is glossy, thick, and jammy. Cool before using.
03 -
Finely chop or pulse the grated cheddar, Monterey Jack, jalapeno, and rosemary so the pieces are evenly mixed and small.
04 -
Cream the softened butter, sugar, and salt until smooth. Mix in the cheese blend, then the egg. Add the flour and semolina and mix just until a soft dough forms.
05 -
Cover and chill the dough for 30 minutes. Heat the oven to 350°F (180°C) and line two baking sheets with parchment. Roll the dough into about 30 balls, roughly 1 1/2 inches each.
06 -
Place the balls 2 inches apart. Press a deep well into each with a damp thumb or rounded spoon, then fill each well with about 1/2 teaspoon cooled bourbon tomato jam.
07 -
Bake 20-24 minutes, rotating pans halfway through, until the bottoms are golden and the tops are set. Cool on the pan for 5 minutes before moving to a rack.
# Good to know:
01 -
Makes about 30 savory thumbprint cookies.
02 -
Best served warm or at room temperature.
03 -
The tomato jam can be made up to 1 week ahead and refrigerated.