Cheesy Thumbprint Savory Cookies (Print Version)
Sharp cheddar cookies with jam-packed centers offer a spirited, savory twist perfect for sharing.
# Ingredients:
→ Savory Cookie Dough
01 -
115 g unsalted butter, at room temperature
02 -
130 g all-purpose flour
03 -
100 g sharp cheddar cheese, finely grated
04 -
30 g parmesan cheese, finely grated
05 -
2 g salt
06 -
1 g ground black pepper
07 -
0.5 g cayenne pepper
08 -
1 g garlic powder
09 -
1 g onion powder
→ Bourbon Tomato Jam
10 -
400 g tomatoes, peeled and chopped
11 -
70 g brown sugar
12 -
30 ml bourbon
13 -
60 g small onion, finely chopped
14 -
6 g garlic, minced
15 -
30 ml apple cider vinegar
16 -
1 g ground cumin
17 -
2 g salt
18 -
1 g ground black pepper
# Instructions:
01 -
Preheat oven to 175°C and line a baking sheet with parchment paper.
02 -
In a large mixing bowl, beat softened butter until creamy. Incorporate cheddar cheese, parmesan, salt, black pepper, cayenne, garlic powder, and onion powder, mixing until smooth.
03 -
Gradually fold in all-purpose flour, mixing until a cohesive dough forms without overworking.
04 -
Roll dough into 2.5 cm balls. Place onto the prepared sheet and create a small indentation in the centre of each using your thumb.
05 -
Bake for 15–18 minutes, or until golden and firm. Transfer to a wire rack and cool completely.
06 -
Combine tomatoes, brown sugar, bourbon, onion, garlic, apple cider vinegar, cumin, salt, and black pepper in a saucepan. Bring to a boil over medium heat.
07 -
Reduce heat and allow jam to simmer, stirring occasionally, until thickened and glossy, about 45–60 minutes. Cool completely before use.
08 -
Spoon a small amount of cooled tomato jam into the centre of each cookie. Serve, or store in an airtight container.
# Notes:
01 -
For a stronger cheese flavour, use extra aged cheddar. Ensure tomato jam is fully cooled before adding to avoid softening the cookies.