Savoury Thumbprint Cookies
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15Prep Time Minutes
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45Total Time Minutes
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18Number of Ingredients
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36Servings
Tomato Jam: In bowl, combine tomatoes, sugar, vinegar, salt, allspice, cinnamon and cloves. Warm oil in large skillet set over medium-low heat; cook onion and garlic for about 2 minutes or until slightly softened.
Add tomato mixture to skillet; bring to boil, stirring often. Reduce heat to medium-low; cook, stirring often, for 10 to 15 minutes or until thickened to jam-like consistency. Let cool completely.
Cookies: In bowl, stir together flour, Parmesan, rosemary, thyme, salt and pepper; set aside. Using electric mixer, in separate large bowl, cream butter with sugar until light and fluffy. Beat in egg yolks, one at a time, mixing until incorporated before adding next addition; stir in flour mixture just until combined. Cover and refrigerate for 30 minutes.
Preheat oven to 325˚F (170˚C). Roll mixture into 1-inch (2.5 cm) balls; transfer to 2 parchment paper–lined baking sheets, about 2 inches (5 cm) apart. Using your thumb or handle end of wooden spoon, make indentation in centre of each cookie. Fill each with 1/4 tsp (1 mL) jam.
Bake in batches for 10 to 12 minutes or until pale golden on the bottom. Let cool completely on baking sheet. Store in airtight container in single layer for up to 3 days.
Use leftover Tomato Jam on grilled cheese sandwiches or burgers, or serve with cheese or hard-cooked eggs.
Savoury Thumbprint Cookies