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Cheesy Savory Thumbprint Cookies (with Bourbon Tomato Jam) Recipe

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These Cheesy Savory Thumbprint Cookies are a delightful blend of sharp cheddar and Monterey Jack cheeses, enhanced with fresh rosemary and jalapeño for a subtle kick. Each buttery cookie is filled with a rich, tangy bourbon tomato jam, balancing savory and sweet flavors perfectly. Ideal as a sophisticated appetizer or snack, these cookies offer a unique twist on traditional thumbprints.

Ingredients

Cheesy Thumbprint Cookies

  • 225 g unsalted butter (2 sticks), softened
  • 100 g white cheddar cheese, grated (about 1 cup)
  • 100 g Monterey Jack cheese, grated (about 1 cup)
  • 1 deseeded jalapeño, finely chopped (keep seeds for more heat)
  • 1 large rosemary sprig leaves only, finely chopped (or thyme)
  • ½ tsp kosher salt
  • 20 g white sugar (about 2 tbsp)
  • 1 large egg
  • 200 g all-purpose flour (1 ⅔ cups, spooned and leveled)
  • 150 g semolina (1 cup, spooned and leveled)

Bourbon and Tomato Jam

  • 1 lb cherry tomatoes, halved
  • 150 g sugar (1¾ cups)
  • 5 tbsp white vinegar (apple cider vinegar or white wine vinegar)
  • ½ tbsp chili flakes / crushed red pepper (optional, adjust to taste)
  • 2 cloves garlic, finely chopped (about 2 tsp minced)
  • ½ medium white or yellow sweet onion, finely diced
  • ¼ tsp ground cumin
  • ½ tsp kosher salt (adjust to taste)
  • 3 tbsp bourbon

Instructions

  1. Prepare the Cheese-Herb Mixture: Roughly chop the grated cheddar and Monterey Jack cheeses and mix with the finely chopped rosemary and jalapeño. Alternatively, use a food processor to finely combine the cheese, jalapeño (deseeded if preferred), and rosemary. Set aside.
  2. Cream Butter and Sugar: In a large bowl, cream together the softened butter, white sugar, and kosher salt using a whisk or wooden spoon. Once smooth, add the egg and mix thoroughly until fully incorporated into the dough.
  3. Mix Cheese with Dough: Fold the cheese-herb mixture into the butter mixture using a spatula or wooden spoon until evenly distributed.
  4. Add Dry Ingredients: In a separate bowl, combine the all-purpose flour and semolina. Gradually add this mixture in two batches to the wet ingredients and mix until a dough forms. Use well-floured hands if necessary to bring the dough together. Allow the dough to rest for 15 minutes.
  5. Form Dough Balls and Create Indentations: Line two cookie trays with parchment paper. Shape the dough into 1 ½ inch round balls weighing about 30 g each, spacing them about 2 inches apart on the trays. Use a flour-dusted finger to create a deep well or imprint in the center of each dough ball, smoothing the dough while maintaining the indent.
  6. Chill the Dough Balls: Refrigerate the shaped cookies for 30 minutes to overnight while preheating the oven.
  7. Prepare the Oven and Jam: Preheat your oven to 350°F (180°C) for at least 15 minutes. Meanwhile, ensure the bourbon tomato jam is cooled and ready to use.
  8. Fill Cookies with Jam: Remove the chilled cookies from the fridge and generously fill each well with the cooled bourbon tomato jam.
  9. Bake the Cookies: Bake the cookies for 20–25 minutes. Rotate the positions of the cookie trays halfway through baking if using two trays simultaneously to ensure even cooking. Look for a golden bottom and light golden top. If your oven bakes unevenly, bake one tray at a time.
  10. Cool the Cookies: Remove from the oven and let the cookies cool slightly on the tray. Transfer them to a cooling rack to cool completely. Serve warm or at room temperature.
  11. Storage: Store the cookies unstacked to prevent the jam from sticking to the bottoms.
  12. Make Bourbon Tomato Jam (Day Before): In a saucepan, combine cherry tomatoes, sugar, vinegar, chili flakes, garlic, onion, cumin, and salt. Bring to a boil over medium heat, stirring to dissolve sugar, then increase heat to maintain a boil. Crush tomatoes gently with a spoon as they soften. After 5 minutes, stir in bourbon and continue cooking until the mixture becomes thick and syrupy, resembling preserves with tomato chunks. Cool and refrigerate overnight in mason jars before using.

Notes

  • Use parchment paper to prevent sticking and for easy cleanup.
  • Chilling the dough overnight enhances the flavor and texture.
  • If you prefer spicier jam, leave jalapeño seeds in or add extra chili flakes.
  • Rotate cookie trays halfway through baking to ensure even cooking and prevent burning.
  • Do not stack cookies during storage as jam can adhere and cause damage.
  • Bourbon tomato jam can be stored refrigerated for up to 1 week.
  • You may substitute thyme for rosemary if preferred.
  • Use well-floured hands to handle the dough for easier shaping.

Find it online: https://flavorspath.com/cheesy-savory-thumbprint-cookies-with-bourbon-tomato-jam-recipe/