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Savoury Cheddar Cheese Thumbprint Cookies

  •  4.5 stars stars based on 10 reviews
  •   91% would make this again
  • Review this recipe  Read reviews
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Makes about 36

1-1/2 cups shredded white cheddar cheese
1/2 cup freshly grated parmesan cheese
1/2 cup butter, softened
1 egg yolk
1/4 teaspoon pepper
1 cup all-purpose flour
1 cup finely chopped pecans or unblanched almonds
1 cup hot pepper jelly

Preheat oven to 350 F. In food processor, pulse together cheddar and parmesan cheeses and butter until smooth. Add egg yolk and pepper; pulse until blended. Add flour; pulse just until soft dough forms. Place pecans on plate. Place 1 cup water in bowl. With hands, roll scant tablespoonfuls (15 ml) of dough into 1-inch balls. Dip in water; roll in nuts to coat. Place on ungreased baking sheet. With thumb, make indentation in center of each. Refrigerate for 15 minutes. Bake 15 minutes or until firm outside and lightly golden. Remove the baking sheet from the oven and place the baking sheet on a cooling rack, allowing the cookies to cool directly on the baking sheet. At this point cookies can be stored in airtight containers at room temperature or frozen. Before serving, fill indentations with hot pepper jelly. If you have stored the cookies for a time before serving them, you can re-crisp them by baking them at 350 F for 3 minutes, then allow them to cool fully before adding the jelly.

Note: These thumbprints were originally posted to Gail's Recipe Swap at by Sylvia. Original source unknown.

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Reviews of Savoury Cheddar Cheese Thumbprint Cookies:

1-5 of 10 reviews   Next >>

  A cookie baker in Texas  Dec 19, 2011
Would make this again.
I made this for a get together tonight and it was a hit!!! 5 stars

  A cookie baker in Wisconsin  Nov 22, 2011
Would make this again.
Fabulous! I keep some on hand in the freezer and thaw a few at a time as I need them. I love the savory cheddar with the peppery jelly. Try adding a bit of cream cheese with the jelly, too. Love them! 5 stars

  A cookie baker  Sep 15, 2008
Would make this again.
Absolutely divine! I have been looking for an hor d’oeuvre to use pepper jelly (other than spreading cream cheese on a plate and topping with the jelly & serving with crackers - which is delicious, by the way). This is EXCELLENT!! 5 stars

  A cookie baker in Florida  Dec 14, 2007
Would make this again.
Really like the combination of cracker and hot jelliy. We used several different jellies, key lime and jalepeno and sour orange and habenero both scored big with guest at annual Christmas Party. Also liked the fact that you can make the cracker part early, cook and then freeze. 4 stars

  A cookie baker  Nov 15, 2007
Would make this again.
These were EXCELLENT! I don't know who in the world would make these and expect their kids to like them. If you don't like peppery, spicy, cheesy, then this would indicate that you should not make them. Read the ingredients and use some common sense. I usually look for 5 stars and get tired of being strayed away from a good recipe because someone gave it a bad review for a nonsense reason. 5 stars

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