Savory Thumbprint Cookies (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1/2 cup Parmesan cheese, shredded fresh
02 -
1/3 cup softened butter
03 -
1 large egg, yolk separated from white
04 -
8 ounces cheddar cheese, white or yellow, grated
→ Dry Ingredients
05 -
1/4 teaspoon salt
06 -
1 1/4 cups plain flour
07 -
1/4 teaspoon cayenne powder
→ Coating & Filling
08 -
1/4 cup pepper or jalapeño jam
09 -
1 1/4 cups finely crushed toasted pecans
# Instructions:
01 -
Throw cheddar, softened butter, Parmesan, and the yolk in a food processor and blend till combined. Toss in the flour, cayenne, and salt, then pulse till it clumps into dough. Flatten into a circle, wrap it up, and pop it in the fridge for an hour.
02 -
Crank oven to 400°F and line baking trays with parchment. Pull dough from the fridge and leave it on the counter for 5 minutes.
03 -
Shape dough into small balls about 1 inch across. Coat each in egg white, then roll them in the ground pecans. Put them on baking trays, leaving some room between them.
04 -
Use your thumb or a small spoon to press a dent in the middle of each ball. Spoon about half a teaspoon of jelly into each dent.
05 -
Bake for 14 to 16 minutes or until they turn a light golden color. Let them cool right on the trays just for a bit, then move them to a cooling rack.
# Notes:
01 -
At 350°F, toast the pecans for around 7-10 minutes till they smell toasty.
02 -
Pop pecans in a processor and grind them into fine bits.
03 -
These are best enjoyed fresh but can be prepped early and baked later.
04 -
Seal in an airtight container for up to 2 days, though the nuts might soften.