Bold Flavors, Bite-Sized Fun: Cheesy Thumbprint Cookies with Bourbon Tomato Jam!

- Chef Steph Recipes

 

INGREDIENTS:

For the Cheesy Thumbprint Cookies:

• 1 cup unsalted butter, room temperature
• 2 cups all-purpose flour
• 1 cup sharp cheddar cheese, grated
• 1 cup parmesan cheese, grated
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

For the Bourbon Tomato Jam:

• 1 lb tomatoes, peeled and chopped
• 1/2 cup brown sugar
• 1/4 cup bourbon
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 tablespoon apple cider vinegar
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

 DIRECTIONS:

For the Cheesy Thumbprint Cookies:

1. Preheat oven to 350°. Line a baking sheet with parchment paper.
2. In a large bowl, beat the butter until creamy. Add the cheddar cheese, parmesan cheese, salt, black pepper, cayenne pepper, garlic powder, and onion powder. Mix until well combined.
3. Gradually add the flour and mix until a dough forms.
4. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Use your thumb or a small spoon to make an indentation in the center of each ball.
5. Bake for 15-18 minutes, or until the cookies are golden brown. Remove from the oven and let cool on a wire rack.

For the Bourbon Tomato Jam:

1. In a medium saucepan, combine tomatoes, brown sugar, bourbon, onion, garlic, apple cider vinegar, ground cumin, salt, and black pepper.
2. Bring to a boil over medium-high heat, then reduce to a simmer. Cook, stirring occasionally, until the mixture thickens and reaches a jam-like consistency, about 45-60 minutes.
3. Remove from heat and let cool completely.

To Assemble:

1. Once the cookies and jam are cool, spoon a small amount of bourbon tomato jam into the indentation of each cookie.
2. Serve immediately or store in an airtight container.

*The tomato jam is also awesome by itself with cream cheese on a cracker*