Holiday Cookie Swap: Cheesy Jam Thumbprints
Party time! Loving the sweet and savory appeal of these cheesy jam thumbprints. They work both as an hors d'oeuvre, a dessert, on a cheese plate, they are vegetarian... Just make a giant batch and use them for every gathering you attend this season.
While almost any jam works in this recipe, I like Wicked Finch Farm's Bourbon Blueberry and Cognac Apricot in this cookie the most.
Cheesy Jam Thumbprint Cookies:
8 ounces Sharp, aged cheddar cheese grated
1-2 tablespoons of finely chopped rosemary
1 cup butter softened
½ teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons sugar
1 egg1 ¼ cups all-purpose flour
¾ cup semolina flour
1 cup of your favorite (Wicked Finch Farm) jam
In a food processor, grate the cheese, then add the rosemary and pulse until fine. Cream butter, sugar, cayenne, and salt together with an electric mixer until smooth. Add cheese mixture and egg and mix until well combined. In a separate bowl combine flours and add to cheese mixture. Mix until it forms a dough. Cover and refrigerate for at least 30 minutes.
Preheat oven to 350º. Line baking sheets with parchment paper. Roll dough into 1 tablespoon balls and make an indention in the middle (thumbprint!), or use the back of a wooden spoon. Spoon jam into the thumbprints in the dough. Bake for 20 minutes until they are lightly browned. Makes approximately 40 cookies.