Savory Thumbprint Cookies (with Bourbon Tomato Jam)

Course: Appetizer, Snacks

Cuisine: American, Canadian, North American

Prep Time: 1

Cook Time: 40

Chilling time (overnight): 8

Servings: cookies

Calories: 131kcal

Author: Dini Kodippili

These savory thumbprint cookies are crisp on the edges, soft in the middle, with a kicked up sweet and spicy bourbon tomato jam in the center! An infinitely flavorful savory twist on the classic, these vegetarian cookies are great as party appetizers and for snacking.

Print Recipe

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 jalapeno finely chopped, keep the seeds if you don't mind a little kick
1 large large rosemary sprig leaves only, finely chopped (you can use thyme as well)
½ tsp kosher salt
20 g white sugar about 2 tbsp
1 large egg
200 g all purpose flour 1 ⅔ cup, spooned and leveled
150 g semolina 1 cup, spooned and leveled

Bourbon and tomato jam

1 lb cherry tomatoes halved
150 g sugar 1¾ cup
5 tbsp vinegar white vinegar (apple cider vinegar or white wine vinegar)
½ tbsp chili flakes / crushed red pepper optional, but recommended (adjust the amount to your liking - add more for a spicy jam, and less for minimal heat)
2 cloves garlic finely chopped, about 2 tsp minced garlic
½ medium white/yellow sweet onion finely diced
¼ tsp ground cumin
½ tsp kosher salt adjust to taste
3 tbsp bourbon

Instructions

Savory cheesy thumbprint cookies

Roughly chop the grated cheese 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 butter, sugar, and salt, and cream it all together using a whisk / spatula or wooden spoon. Add the egg and mix it in until well incorporated in the dough.
Add the cheese-herb mix and mix it through using a spatula or wooden spoon.
In a separate bowl, mix the all purpose 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. Let the dough rest for about 15 minutes.
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 place 12 - 14 cookies on each tray). Each cookie is about 30 g in weight.
Shape the cookies by creating a deep well / imprint in each dough ball using a flour dusted finger. Shape the dough to make it smooth, while maintaining the well in the middle if needed.
Let these cookies chill in the fridge for about 30 minutes while the oven preheats, OR let them chill in the fridge overnight.
Preheat your oven to 350°F / 180°C. Make sure the oven is preheated for at least 15 minutes before baking.
Take the chilled cookies out of the fridge. Fill each well generously with the cooled bourbon tomato jam (recipe below).
Bake in the preheated oven for 20 - 25 minutes. Switch the position of the two trays in your oven half way through baking (please see recipe notes). The cookies should be golden on the bottom and light-golden on top. If your oven can only bake 1 tray at a time evenly, then only bake 1 at a time.
Remove from the oven and let them cool slightly. Transfer cookies onto a cooling rack and let them cool further.
The cookies can be served slightly warm, or at room temperature.
If you're storing the cookies, DO NOT STACK (the jam will stick to the bottom of the cookies).

Bourbon tomato jam (make the day before you plan to bake the cookies)

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. When the mix comes 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 cook 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). Chill the jam in the fridge overnight before using them in the cookies.

Notes

NOTE - My oven isn’t great at handling two baking levels, so I have to bake these in two batches. So, if you're familiar with how your oven works, go ahead and bake the two trays together. Or separately, if needed.

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