Bacon Jam Cheddar Thumbprint Cookies
These Bacon Jam Cheddar Thumbprint Cookies are a savory take on a classic thumbprint! Buttery, sharp cheddar cookies are baked until golden, then filled with sweet and smoky onion bacon jam!
Servings: 14 cookies
Calories: 169kcal
Ingredients
- 2 cups (226 g) sharp cheddar cheese, shredded
- 1 cup + 2 tablespoons (140 g) all-purpose flour
- 6 tablespoons (85 g) unsalted butter, cold, cubed
- ¾ teaspoon kosher salt
- ½ teaspoon garlic powder
- ⅛ teaspoon black pepper
- 1 cup (272 g) onion bacon jam
- Fresh parsley, chopped, for garnish, optional
Instructions
- Add the shredded cheddar, flour, cold cubed butter, salt, garlic powder, and black pepper to a food processor. Pulse until the mixture resembles coarse crumbs and begins to come together. The mixture may still look crumbly, but it should hold together when pressed.
- Transfer the mixture to a clean surface. Gently press and knead it together just until a dough forms. Shape it into a ball, wrap it tightly in plastic wrap, and refrigerate for 30 minutes.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Divide the chilled dough into 1 ½-inch balls and place them about 1 inch apart on the prepared baking sheet.
- Bake for 7 to 8 minutes. Remove the baking sheet from the oven. Using the back of a teaspoon or your thumb, gently press an indentation into the center of each cookie.
- Fill each indentation with about 1 teaspoon of onion bacon jam.
- Return the cookies to the oven and bake for another 7 to 8 minutes, or until the edges are golden and the cookies look set.
- Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack. Garnish with chopped parsley, if desired. Serve warm or at room temperature.
Nutrition
Serving: 1cookie | Calories: 169kcal