Parmesan Thumbprint Cookies With Tomato-Tart Cherry Jam
Serves: 4
Kirstin Bosco
1 January 1970
Based on User reviews:
44
Spice
38
Sweetness
49
Sourness
44
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 tbsp
Olive Oil3 tbsps
Shallot (minced)1 cup
Dried Tart Cherries1 tsp
Kosher Salt1.75 cups
All-Purpose FlourDirections:
1
To make the jam, heat the olive oil in a small saucepan over medium heat
2
Add the shallot and cook, stirring often, until tender and aromatic but not browned, 2 to 3 minutes
3
Stir in the tomato, dried cherries, water, thyme, and salt and continue cooking until the cherries are plumped and the tomatoes are soft, about 10 minutes, stirring occasionally
4
Let cool, then puree the jam in the food processor, adding a bit more water as needed to achieve a texture a bit thinner than applesauce
5
Set aside
6
Preheat the oven to 350°F
7
Line a rimmed baking sheet with parchment paper or a silicone baking mat
8
Combine the flour and Parmesan cheese in a food processor and pulse until the cheese is finely ground and well blended with the flour
9
Add the butter and cream cheese and pulse just until a cohesive dough forms, scraping down the sides as needed; avoid overmixing
10
Form the dough into 24 balls about 1 1/4 inches in diameter and set them on the baking sheet about 1 inch apart
11
Press your thumb into the center of each ball to make an indentation (it's normal for the edges to crack a bit, but you can gently pinch together any particularly large cracks)
12
Fill each indentation with some of the jam, about 1/2 teaspoon each
13
Bake the cookies until firm and nicely browned around the edges, 30 to 35 minutes
14
Because this dough is a bit dense, be sure the cookies are thoroughly cooked, beyond just a light golden brown
15
If you pull them out too soon they may still be a bit underdone in the center
16
You can always snag one from the tray and break it in two to check—a snack for the cook
17
Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely
18
Arrange the cookies on a platter for serving, or store in an airtight container for up to 2 days
19
To make the jam, heat the olive oil in a small saucepan over medium heat
20
Add the shallot and cook, stirring often, until tender and aromatic but not browned, 2 to 3 minutes
21
Stir in the tomato, dried cherries, water, thyme, and salt and continue cooking until the cherries are plumped and the tomatoes are soft, about 10 minutes, stirring occasionally
22
Let cool, then puree the jam in the food processor, adding a bit more water as needed to achieve a texture a bit thinner than applesauce
23
Set aside
24
Preheat the oven to 350°F
25
Line a rimmed baking sheet with parchment paper or a silicone baking mat
26
Combine the flour and Parmesan cheese in a food processor and pulse until the cheese is finely ground and well blended with the flour
27
Add the butter and cream cheese and pulse just until a cohesive dough forms, scraping down the sides as needed; avoid overmixing
28
Form the dough into 24 balls about 1 1/4 inches in diameter and set them on the baking sheet about 1 inch apart
29
Press your thumb into the center of each ball to make an indentation (it's normal for the edges to crack a bit, but you can gently pinch together any particularly large cracks)
30
Fill each indentation with some of the jam, about 1/2 teaspoon each
31
Bake the cookies until firm and nicely browned around the edges, 30 to 35 minutes
32
Because this dough is a bit dense, be sure the cookies are thoroughly cooked, beyond just a light golden brown
33
If you pull them out too soon they may still be a bit underdone in the center
34
You can always snag one from the tray and break it in two to check—a snack for the cook
35
Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely
36
Arrange the cookies on a platter for serving, or store in an airtight container for up to 2 days