Today I’m off to the Southern Festival of Books for a presentation and signing, and I made these thumbprint cookies to take with me for about the fifth time this month. So I thought I’d share them with y’all! Lately, I have been really into all kinds of shortbread cookies. They are so simple, but they feel special and sophisticated at the same time.
One important tip when making shortbread is don’t skimp on the butter! The butter is the main ingredient in shortbread, so try using Kerrygold or a brand that is a little higher quality than the store brand. There aren’t many ingredients in shortbread dough, so you’ve gotta make them count!
Instead of the usual sweet shortbread, this savory cookie is unique and absolutely perfect for this time of year. A version of this cookie is also in my cookbook, and I just keep going back to it. I’ve made these for book signings and even for my son’s first birthday. The dough can be made ahead of time and refrigerated, which is great for party planning.
I hope you enjoy these, and be sure to let me know what you think!
Sharp Cheddar Thumbprint Cookies
makes 18-20 cookies
- 1 stick (1/2 cup) unsalted butter, room temperature
- 1 cup all purpose flour
- 1/4 teaspoon salt
- 1 egg yolk
- ¾ cup Sharp White Cheddar
- ½ cup walnuts or pecans, chopped
- ½ cup Pepper Jelly
- Preheat the oven to 350 degrees.
- In a mixer, beat together butter, flour, and salt until well combined, and then mix in the egg yolk.
- Add the walnuts and sharp cheddar and mix just until well incorporated.
- Form the dough into a ball, wrap in plastic, and chill for 30 minutes.
- Roll the dough into 1-inch balls and place on a cookie sheet lined with parchment paper or silicone.
- Press your thumb gently in the center to make a well in each cookie and fill with ½ tsp jelly
- Bake for 18-20 minutes, or until cookies are golden.