These savory Thumbprint Cookies are perfect for family or friends that don’t care for traditional sweet cookies. They are made with cheddar and parmsan cheese and then filled with hot pepper jelly or your favorite preserve. They are a festive way to enjoy holiday cookies that are not so sweet.Jump to Recipe
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These savory thumbprint cookies are really easy and they fill out your holiday cookie tray with a beautiful alternative to sweet treats. Festive, delicious and easy to make….the trifecta!
These are also great cookies to take to a cookie exchange, where you want something a little more creative than the usual fare.
What is the Best Filling for Thumbprint Cookies?
Of course you can use any type of preserve you want in thumbprint cookies, which is why they are so wonderful. Please a variety of palates and make your cookie tray beautiful with any of the following flavors:
- Lemon (or citrus) Filled Shortbread Thumbprint Cookies
- Chocolate Peanut Butter Thumbprint Cookies (with Raspberry filling)
- Ginger-Spiced Shortbread Thumbprint Cookies
- Savory Cornmeal Thumbprint Cookies with Lime Marmalade
- Chocolate Sprinkles Thumbprint Cookies with Nutella
Savory Thumbprint Cookies with Hot Pepper Jelly
- 6 oz. sharp cheddar cheese grated
- ½ cup finely grated Parmesan cheese
- ½ cup butter room temperature
- 1 egg yolk
- ¼ tsp freshly ground black pepper
- 1 cup all-purpose flour
- 1 egg white
- 1 Tbsp water
- 1 ¼ cup finely chopped nuts walnuts, pecans or other
- ⅓ to ½ cup Preserves I used hot pepper jelly, tomato jam, and lime marmalade
- Preheat oven to 350 degrees F. Line 2 large cookie sheets with parchment paper or lightly oil sheets; set aside
- In food processor, combine cheeses and butter. Using the pulse option on the processor, Process until mixed together but don’t turn into a mush. Add egg yolk and pepper, and pulse until ingredients are thoroughly combined. Add flour, a little at a time, and pulse several times until a soft dough forms; set aside.6 oz. sharp cheddar cheese, 1/2 cup finely grated Parmesan cheese, 1/2 cup butter, 1 egg yolk, 1/4 tsp freshly ground black pepper, 1 cup all-purpose flour
- In one small bowl whisk together egg white and water. In another small bowl place chopped nuts.1 egg white, 1 Tbsp water, 1 1/4 cup finely chopped nuts
- Using small ice cream scoop (or melon baller or hands), portion out enough dough to shape into 3/4-inch balls (roll into balls with your hands). Roll balls in egg white mixture, then in pecans. Place about 1 inch apart on cookie sheets. Press thumb into center of each ball to make indentation.
- Bake about 15 minutes or until edges are firm and lightly golden. Press puffed centers down a bit when they come out of the oven if they have puffed up, and place on rack to cool.
- Before serving, spoon jelly (I used hot pepper jelly, tomato jam and lime marmalade) into the indentation of the cookie.Storing: store filled cookis in refrigerator up to 3 days. If you are going to freeze cookies it’s best to freeze without the filling. When ready to eat, thaw the cookies and fill with the preserves.1/3 to 1/2 cup Preserves