Savory Thumbprint Cookies (with Bourbon Tomato Jam)
User Reviews
5
Savory Thumbprint Cookies (with Bourbon Tomato Jam)
Description
Savory Thumbprint Cookies with Bourbon Tomato Jam start by combining softened butter with grated white cheddar and Monterey Jack cheeses, chopped jalapeno, and rosemary leaves for a deeply flavored base. After creaming the butter mixture with sugar and salt, an egg is added followed by a mix of all-purpose flour and semolina to create a dough that is firm enough to chill and shape. The dough balls are baked until set, forming a crisp exterior with a tender interior. The jam filling is prepared separately by simmering cherry tomatoes with sugar, apple cider vinegar, garlic, onion, and warming spices, then infused with bourbon for complexity.
The cookies offer an interplay of creamy-cheesy richness from the dough and bright sweetness from the bourbon tomato jam, highlighted by the gentle heat of jalapeno and aromatic rosemary. These cookies can be served as a savory snack or an intriguing appetizer. The recipe notes emphasize understanding your oven's performance when baking multiple trays to avoid uneven cooking.
Ingredients
Savory cheesy thumbprint cookies
- 8 oz unsalted butter softened, 225g
- 3.5 oz White Cheddar Cheese grated, 100g
- 3.5 oz Monterey jack cheese grated, 100g
- 1 jalapeno pepper finely chopped, deseeded
- 1 rosemary leaves only, finely chopped, large sprig
- ½ tsp kosher salt
- 0.9 oz white sugar 25g
- 1 egg small
- 6.7 oz all-purpose flour 190g
- 5.3 oz semolina 150g
Bourbon and tomato jam
- 1 lb cherry tomato halved
- 5.3 oz sugar 150g
- 5 tbsp apple cider vinegar
- chilli flakes optional - but recommended, or crushed red pepper; up to 1 tbsp
- 1 garlic about 1 tsp minced garlic, large clove, minced
- 2 oz onion diced white or yellow sweet variety
- cumin a pinch
- ½ tsp kosher salt
- 3 tbsp bourbon
Instructions
Savory cheesy thumbprint cookies
- Chop the grated cheese roughly and mix it with the rosemary and jalapeno. Alternatively, you can grate the cheese using your food processor, and add the deseeded jalapeno and rosemary leaves, and process finely. Set aside.
- In a large bowl, place the softened the butter, sugar and salt and cream it together using a whisk/spatula or wooden spoon. Add the cheese-herb mix and mix it through using a spatula or wooden spoon.
- Add the egg and mix it in until well incorporated in the dough.
- In a separate bowl, mix the flour and semolina together. Add this in two batches to the butter-cheese mix and mix it to form a dough. You may need to use your hands (well-floured) to bring the dough together. Cover and chill in the fridge for about 30 minutes until the oven has preheated.
- Preheat oven to 350°F / 180°C. Line two cookie trays with parchment paper.
- Make 1 ½ inch round dough balls and place them on the cookie tray with about 2 inches of space between each (I placed 14 cookies on each tray).
- Create a deep well/imprint in each dough ball using a moistened thumb/finger.
- Fill each well generously with bourbon tomato jam (recipe below).
- Bake in preheated oven for 20-25 minutes. Switch the position of the two trays in your oven half way through baking (please see note). The cookies should be golden on the bottom and light-golden on top.
- Remove from the oven and let them cool slightly. Serve.
- If you're storing the cookies, DO NOT STACK (the jam will stick to the bottom of the cookies).
Bourbon tomato jam
- Mix all the ingredients except for the bourbon in a saucepan. Bring the mix to a boil on medium-heat, while stirring to dissolve the sugar. Once the mix has come to a boil, increase the heat to keep it at a boil.
- Let the mixture boil while stirring and gently crushing the tomatoes with a spoon as they soften. After about 5 minutes of cooking time, add the bourbon and mix through.
- The mixture should keep cooking until the liquid has become syrupy and thick. The time depends on the heat of your stove, and how much liquid is present in the tomatoes. The end product will resemble preserves with tomato pieces in it.
- These can be stored in mason jars until needed (makes enough for 1 ½ batches of these cookies).
Notes
- Set the dough balls with enough space (about 2 inches apart) to allow for spreading during baking.
- Adjust baking tray usage based on your oven's ability to handle multiple levels—some ovens may require baking in batches for even results.
- The bourbon in the tomato jam adds depth, but can be omitted if desired for a milder flavor.
User Reviews
Overall Rating
5
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