Herbed Cheese Thumbprint Cookies with Tomato Jam

Ingredients

for the bourbon tomato jam

454g (1 lb) cherry tomatoes, halved
150g (¾ cup) granulated white sugar
75g (5 tbsp) apple cider vinegar or white wine vinegar
75g (about 1 small) onion , finely diced
2 tsp (about 2 cloves) minced garlic
¼ tsp ground cumin, optional
¼ tsp fine salt
½ tbsp chili flakes, optional but recommended
45g (3 tbsp) bourbon (*Substitute: apple cider or low-sodium vegetable broth for an alcohol-free version)

for the savory cookies:

100g (about 1 cup) white cheddar cheese, grated
100g (about 1 cup) Monterey Jack cheese, grated
1 jalapeño, deseeded and finely chopped
1 large fresh rosemary sprig, leaves only, finely chopped
226g (1 cup / 2 sticks) unsalted butter, softened
25g (2 tbsp) granulated white sugar
¼ tsp fine salt
50g (about 1 large egg) egg – weight is without shell
208g (1 ⅔ cups) all-purpose flour (if measuring by cups, use the spoon and level method)
150g (1 cup) semolina

Instructions

Make the Tomato Jam. Add all ingredients except the bourbon to a medium saucepan.
Cook over medium heat, stirring often, until the sugar dissolves and the mixture comes to a boil.
Increase heat slightly to maintain a steady boil. As the tomatoes soften, gently crush them with a spoon.
454g (1 lb) cherry tomatoes, halved, 150g (¾ cup) granulated white sugar, 75g (5 tbsp) apple cider vinegar or white wine vinegar, 75g (about 1 small) onion , finely diced, 2 tsp (about 2 cloves) minced garlic, ¼ tsp ground cumin, optional, ¼ tsp fine salt, ½ tbsp chili flakes, optional but recommended
After about 5 minutes, stir in the bourbon and continue cooking.
Cook until the mixture thickens and becomes syrupy, resembling a chunky preserve. This can take 15–25 minutes, depending on moisture content and heat.
Remove from heat and let cool completely. Transfer to a jar and let it chill in the fridge (or ideally, overnight) while you make the cookies.
45g (3 tbsp) bourbon (*Substitute: apple cider or low-sodium vegetable broth for an alcohol-free version)
Make the Savory Cookies. Add the white cheddar, Monterey Jack, jalapeño, and rosemary to a food processor. Pulse a few times until the mixture is finely chopped and evenly combined (don’t over-process into a paste). Transfer to a bowl and set aside.
If you don't have a food processor: Finely chop the jalapeño and rosemary, then mix them with the grated cheeses in a bowl. If your cheese shreds are long, give them a quick rough chop so the cookies shape more cleanly.
100g (about 1 cup) white cheddar cheese, grated, 100g (about 1 cup) Monterey Jack cheese, grated, 1 jalapeño, deseeded and finely chopped, 1 large fresh rosemary sprig, leaves only, finely chopped
In a large mixing bowl, cream the softened butter, sugar, and salt until smooth using a spatula. .
226g (1 cup / 2 sticks) unsalted butter, softened, 25g (2 tbsp) granulated white sugar, ¼ tsp fine salt
Add the egg and mix until fully incorporated, then fold in the cheese-herb mixture using a spatula or wooden spoon.
50g (about 1 large egg) egg – weight is without shell
In a separate bowl, whisk together the all-purpose flour and semolina. Add this to the dough in two additions, mixing just until a soft dough forms.If needed, use lightly floured hands to bring the dough together. Let the dough rest at room temperature for 15 minutes.
208g (1 ⅔ cups) all-purpose flour (if measuring by cups, use the spoon and level method), 150g (1 cup) semolina
Line two baking sheets with parchment paper. Scoop and roll dough into 30 g portions (about 1½-inch balls), spacing them about 2 inches apart.
Use a lightly floured finger to press a deep well into the center of each cookie, gently shaping the edges as needed.
Chill the shaped cookies for 30 minutes, or refrigerate overnight.
Preheat the oven to 350°F/ 180°C for at least 15 minutes.
Fill each cookie well generously with the chilled tomato jam.
Bake for 20 minutes, rotating trays halfway through, until the bottoms are golden and the tops are lightly golden.
Cool briefly on the tray, then transfer to a wire rack. Serve slightly warm or at room temperature.

Notes

Baked cookies are best enjoyed the same day but can be stored in a single layer at room temperature for 1–2 days. Do not stack, as the jam remains sticky.
Tomato jam can be made up to 1 week ahead and refrigerated, or frozen for up to 3 months. Thaw overnight in the fridge before using.
Cookie dough can be shaped and refrigerated for up to 24 hours, or frozen (unfilled) for up to 1 month. Bake frozen cookies directly from the freezer, adding 1–2 minutes if needed.

Servings: 35 cookies

Author: trish