Thumbprint Cookies Savory Cheddar Recipes

THUMBPRINT COOKIES (SAVORY CHEDDAR)

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.

THUMBPRINT COOKIES

Steps:

• Watch the video: https://youtu.be/vKI8adWk1bQ.
• Mix butter, sugar, egg yolk and vanilla thoroughly. Add flour and salt and stir inches Roll dough into small balls. Beat egg white slightly with fork. Dip balls in egg white. Roll in nuts. Place on ungreased baking sheet.*.
• Bake at 350 degrees for 10-12 minutes. Remove from oven and gently depress indents into a cookie with a small rounded implement while still hot. Place cookies on a cooling rack. Let cool. Pipe or spoon jam into cooled centers of the cookie.
• *At this point, you could press your thumb into the cookie ball before baking, hence the name of the cookie. Not having had success with this method, I created a different method as shared above.

PERFECT THUMBPRINT COOKIES

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.

CHEESY THUMBPRINT APPETIZERS WITH 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.