Savory Thumbprint Cookies are delicious appetizers bursting with sharp cheddar cheese and filled with sweet and spicy jalapeño jelly for a fun twist on classic thumbprint cookies!
No, you are not experiencing déjà vu. Yes, I have already posted a recipe for Thumbprint Cookies on the site. But I thought it might be fun to stick with the theme and show y'all that not only are sweet thumbprint treats perfectly delightful, but you can also make a cheesy, peppery, nutty variation that will knock your socks off...Savory Thumbprint Cookies with Cheddar + Jalapeño Jelly!
What can I say...New Year's is right around the corner and I've got appetizers on the brain, people.
How to Make Them
These Savory Thumbprint Cookies involve a simple dough made from just a handful of ingredients:
- Flour.
- Butter.
- Egg.
- Sharp cheddar cheese.
- Salty Parmesan cheese.
- Cayenne + salt.
After coming together in the food processor, the dough is chilled, formed into balls, rolled in finely minced pecans, and then imprinted and filled with flavorful dollops of jalapeño jelly (or your favorite pepper jelly).
The resulting appetizers are salty and sweet with a smidgeon of heat.
With crunchy, toasty pecan exteriors and tender, cheese-infused interiors, the contrast of flavors and textures will pleasantly surprise anyone who bites into one of these yummy Savory Thumbprint Cookies!
Make-Ahead Option
If you're a make-ahead kind of gal/guy, you can prep your Savory Thumbprint Cookies on the cookie sheet ahead of time, cover, and refrigerate until close to serving time, at which point you can quickly bake them off.
These don't have to eaten warm, but I do recommend serving them the same day that you make them. The nuts will be nice and crunchy straight out of the oven, which makes for fresher tasting snacks.
If you're a fan of traditional thumbprint cookies, I think you will love this savory twist on a classic!
If you've never had jalapeño jelly, pairing it with the flavor of sharp cheddar makes for an excellent introduction.
And if you're on the hunt for some new app ideas -- whether for New Year's Eve or any ol' finger food occasion -- these Savory Thumbprint Cookies with Cheddar + Jalapeño Jelly are sure to be a winner!
More Yummy Appetizers
- Cran-Raspberry Jezebel Sauce
- Artichoke Bruschetta {or} Hot Artichoke Dip
- Mini Cheese Ball Bites
- Marinated Cheese & Olives
Savory Thumbprint Cookies with Cheddar + Jalapeño Jelly
Savory Thumbprint Cookies are delicious appetizers bursting with sharp cheddar cheese and filled with sweet and spicy jalapeño jelly for a fun twist on classic thumbprint cookies! Course: AppetizerCuisine: American Prep Time: 30 minutes Cook Time: 15 minutes CHILLING TIME:: 1 hour Total Time: 1 hour 45 minutes Servings: 18 to 24 appetizers Calories: 184kcal Print Pin RateIngredients
- 8 ounces sharp cheddar cheese, yellow or white cheddar
- ⅓ cup butter, at room temperature
- ½ cup freshly grated Parmesan cheese
- 1 egg, separated
- 1 ¼ cups all-purpose flour
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- 1 ¼ cups toasted pecans, finely minced or ground
- ¼ cup jalapeño jelly or pepper jelly
Instructions
- In the bowl of a large food processor, process grated cheddar, butter, Parmesan, and egg yolk until blended. Add flour, cayenne, and salt; pulse until dough forms a ball, scraping down sides as necessary. Turn dough out onto a sheet of plastic wrap. Form into a disc, tightly wrap, and chill in the refrigerator for 1 hour.
- Preheat oven to 400°F and line two baking sheets with parchment paper. Remove dough from fridge and allow to sit at room temperature for 5 minutes.
- Pour finely minced nuts into a bowl. Place reserved egg white in another bowl. Roll dough into 1-inch balls (I use a small cookie scoop to help portion it). Dip each ball in beaten egg white and then roll in nuts, gently pressing to coat. Space appetizers 1 inch apart on prepared baking sheets.
- Use your thumb or the tip of a spoon to make an indentation in the top of each dough ball. Use a ½-teaspoon measuring spoon to carefully fill each indentation with jelly. Bake appetizers for 14 to 16 minutes or until lightly browned. Allow to cool on baking sheets for a few minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to 2 days.
Notes
- To toast pecans, spread on a sheet pan and bake in a preheated 350°F oven for 7 to 10 minutes or until fragrant and lightly toasted.
- I use a food processor (or blender) to grind my pecans into tiny pieces, since it's quicker and easier than chopping nuts finely with a knife.
- These appetizers taste their best when they are fresh out of the oven. If you need to make them ahead of time, I recommend preparing the appetizers on your cookie sheets as directed (rolling the dough into balls, coating with nuts, filling with jelly), covering tightly with plastic wrap, and then refrigerating for a day or two until you plan to serve them. Up to a few hours before serving, take the cookie sheets out of the fridge and allow to come to room temperature for 20 to 30 minutes, then bake as directed until golden brown and serve on the same day. These are still good after a day or two, but the nuts are not as crunchy so they taste better fresh.
Nutrition
Calories: 184kcal | Carbohydrates: 10g | Protein: 6g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 188mg | Potassium: 57mg | Fiber: 1g | Sugar: 2g | Vitamin A: 305IU | Vitamin C: 0.3mg | Calcium: 130mg | Iron: 0.7mg Made this recipe? I'd love to see on IG!Mention @FiveHeartHome or tag #FiveHeartHome!Adapted from Southern Living Ultimate Christmas Cookbook. Post originally published on December 28, 2014, and updated on December 30, 2020, and December 21, 2023.
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