July 18, 2026

Savoury Thumbprint Cookies

Name: Savoury Thumbprint Cookies
Prep time: 15 min
Total time: 45 min
Yield: 36
Ingredients: Tomato Jam:; 1 can (398 mL) Hunt’s Heirloom® Whole Tomatoes, crushed; 1/2 cup (125 mL) brown sugar; 3 tbsp (45 mL) apple cider vinegar; 1 tsp (5 mL) salt; 1/4 tsp (1 mL) each ground allspice and cinnamon; Pinch ground cloves; 1 tbsp (15 mL) olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; Cookies:; 2 cups (500 mL) all-purpose flour; 3/4 cup (175 mL) grated Parmesan cheese; 1 tbsp (15 mL) each finely chopped fresh rosemary and thyme; 1/2 tsp (2 mL) each salt and pepper; 1 cup (250 mL) unsalted butter, at room temperature; 1/4 cup (60 mL) granulated sugar; 2 egg yolks

15

Prep Time Minutes
45
Total Time Minutes
18
Number of Ingredients
36
Servings

Ingredients

Tomato Jam:
1 can (398 mL) Hunt’s Heirloom® Whole Tomatoes, crushed
1/2 cup (125 mL) brown sugar
3 tbsp (45 mL) apple cider vinegar
1 tsp (5 mL) salt
1/4 tsp (1 mL) each ground allspice and cinnamon
Pinch ground cloves
1 tbsp (15 mL) olive oil
1 small onion, finely chopped
2 cloves garlic, minced
Cookies:
2 cups (500 mL) all-purpose flour
3/4 cup (175 mL) grated Parmesan cheese
1 tbsp (15 mL) each finely chopped fresh rosemary and thyme
1/2 tsp (2 mL) each salt and pepper
1 cup (250 mL) unsalted butter, at room temperature
1/4 cup (60 mL) granulated sugar
2 egg yolks

Directions

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Step one

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.
Step two

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.
Step three

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.
Step four

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.
Step five

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.