Cheesy Thumpprint Cookies With Bourbon Tomato Jam
This has quickly become a favorite go to recipe for getting together with friends and families. This is a very easy dish today and flavorful. I have found when making this that the bourbon jam makes more than needed. I serve the rest on a block of cream cheese with crackers and it gets gobbled up right away.
Servings Prep Time
30Cookies 30minutes
Cook Time Passive Time
20-25minutes 30minutes
Servings Prep Time
30Cookies 30minutes
Cook Time Passive Time
20-25minutes 30minutes
Ingredients
Cookies
Bourbon and Tomato Jam
Instructions
Cookie dough
  1. I used a food processor for my batches but can adjust if not using. Place the grated cheese and mix with the rosemary and jalapeno. In a large bowl, mix butter, sugar, salt, and mix well until it is blended well. Add the cheese mix and create a wet dough. Add egg, mix well. In separate bowl mix flour and semolina together. Add in the butter cheese mix to form a firm dough. Place in saran wrap and put in refrigerator for 30 minutes.
Bourbon Tomato Jam
  1. Place all ingredients for the jam, except bourbon, into a small sauce pan. Bring to boil and let sugar dissolve. Bring to simmer and let the jam get thick. Once thickened add bourbon. Mix well and let cool.
Cookie assembly
  1. Heat oven to 350. Roll cookie dough into 1 1/2 inch dough. Place balls on a cookie sheet lined with parchment paper. Space the dough about 2 in apart. Taking a tsp I indented the cookies for the jam. Dollop the jam in each hole for the cookie. Cook the cookies for 20-25 minutes, should become a golden brown. To serve place on tray. You don’t want to stack as the jam will smear if you do.