Best Savory Thumbprint Cookies Recipes

THUMBPRINT COOKIES (SAVORY CHEDDAR)

Steps:

• 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 of dough into 1-inch balls.
• Wet balls with water; roll in nuts to coat pressing nuts lightly into dough ball.
• Place on ungreased baking sheet.
• With thumb or finger, make indentation in center of each.
• Refrigerate for 15 minutes.
• Bake in center of 350°F oven for about 15 minutes or until firm outside and lightly golden.
• Let cool on baking sheet.
• (Can be prepared to this point and frozen in layers separated by waxed paper in rigid airtight container for up to 2 weeks. Bake in 350°F oven for about 3 minutes to recrisp).
• Fill indentations with hot pepper jelly.

SAVORY THUMBPRINT COOKIES

Steps:

• 1. In a food processor, pulse together Cheddar and Parmesan cheeses with butter, until smooth. Add egg yolk and pepper; pulse until blended. Add flour, pulse just until a soft dough forms.
• 2. Place pecans on a plate and place 1 cup of water in a bowl. With hands, roll scant tablespoonfuls of dough into 1-inch balls. Wet balls with water and roll in pecans to coat.
• 3. Place on an ungreased cookie sheet (I line mine with parchment for easy cleanup). With thumb or finger, make an indent in each cookie. Refrigerate for 15 minutes.
• 4. Bake in centre of oven at 350 F for about 15 minutes or until firm outside and lightly golden. Let cool on baking sheet.
• 5. (Can be prepared to this point and frozen in layers separated by waxed paper in an airtight container. Bake for 3 minutes to recrisp).
• 6. Fill indentations with hot pepper jelly.

SANTA'S SAVORY THUMBPRINT COOKIES

Steps:

• 1. Heat oven to 350°F. Line baking sheets with parchment paper; set aside.
• 2. Combine 1 cup butter and sugar in bowl; beat at medium speed, scraping bowl often until creamy. Add flour and Parmesan cheese. Beat at low speed until well mixed. (Mixture may be crumbly.)
• 3. Shape dough into 1-inch balls. Place, 2 inches apart, onto prepared baking sheets. Make indentation in center of each cookie with thumb or back of spoon. (Edges may crack slightly.)
• 4. Bake 9-11 minutes or until light golden brown around edges. Cool completely.
• 5. Fill each thumbprint indentation with about 1 teaspoon desired dip. Serve immediately.
• 6. FOR ARTICHOKE DIP Combine cream cheese, sour cream, and mayo and mix until creamy and combined.
• 7. Add chopped artichokes, bell pepper, and cheese. Blend into mixture completely.
• 8. Chill mixture until firm set.
• 9. FOR BRUSCHETTA In a bowl combine all ingredients. Toss lightly to coat with oil. Taste for salt and pepper taste and also it may need more oil. Allow to chill for an hour for flavors to marry.
• 10. FOR GREEN PEA PESTO In a food processor pulse together peas, garlic, Parmesan cheese, 1 teaspoon of salt and 1/4 teaspoon of pepper.
• 11. While food processor is running drizzle in olive oil until mixture is smooth. Check for salt and pepper and add more to your taste.
• 12. Set mixture aside until ready to be place in thumbprint cookies.