I’ve been toying with the idea of savory twists on classic sweets for a while now. And these Savory Cheddar & Rosemary Thumbprints just seemed to fit the bill this time around. I managed to get my hand on some local made roasted tomato jam and well… just couldn’t help myself.
To make these savory thumbprints, I used a mix of whole wheat white flour and semolina flour. I’ve never used semolina flour before, but it reminds me a whole hell of a lot of cornmeal. Maybe a little finer of a grain than cornmeal is all.
To make these savory cookies a bit more healthy, I used the whole wheat white flour and a reduced fat cheddar. Other than that, these thumbprints are pretty standard and would be great paired with a soup or chili, or even as a simple ‘wine and cheese’ night appetizer.
These cookies turn out crisp and a little crumbly with just the right amount of cheesy and rosemary goodness in them. They remind a whole lot of cornbread in the form of a cookie. Which is probably why I chose to go with the tomato jam in mine!
Just because I went with a tomato jam, does not mean that you need to! Feel free to use any sort of savory jam that… is your jam! A jalapeño jam or jelly would be a good alternative.
TheSkinnyFork.com Savory cookies made with cheddar and rosemary, finished off with a thumbprint middle and some savory jam! Prep Time: 10 Minutes • Cook Time: 12 Hours
Servings: 20 • Serving Size: 1 Cookie (Without Jam) • Calories: 146 • Fat: 7 g • Saturated Fat: 4 g • Carb: 19 g • Fiber: 0 g • Protein: 3 g • Sugar: 9 g • Sodium: 74 mg
• 3/4 C. Shredded Reduced Fat Cheddar
• 1/4 C. Shredded Monterey Jack Cheese
• 1 Tsp. Dried Crushed Rosemary
• 4 Oz. Unsalted Butter, Room Temperature
• 4 Tsp. Sugar
• 1/4 Tsp. Salt
• 1 Egg
• 3/4 C. Whole Wheat White Flour
• 1/2 C. Semolina
• 1 C. Savory Jam of Choice
Directions:
Toss the 3/4 C. cheddar and 1/4 C. jack cheese together in a medium bowl with the 1 Tsp. rosemary and set aside.
In a large bowl or the base of stand mixer, beat together the 4 Oz. butter, 4 Tsp. sugar, and 1/4 Tsp. Salt until smooth and creamy.
Add in the cheese mixture and the 1 egg and continue to beat until well incorporated.
In another small bowl, whisk together the 3/4 C. flour and 1/2 C. semolina.
Add the flour mixture to the butter mixture in two batches; you can do this by hand or using the paddle or hook attachment on a stand mixture.
Form the dough into a rounded disk, cover with plastic wrap, and chill in the fridge for at least 30 minutes.
Once done chilling, preheat the oven to 350 degrees F. and like a couple of baking sheets with parchment or silicone baking mats.
Form about 1 1/2 Tbsp. of the dough into rounded balls and place them on the prepared baking sheets.
Use your thumb or the back of a clean measuring spoon to press in the center of the dough to form the ‘thumb print’.
Fill each middle with your savory jam of choice. (I used a tomato jam! But, jalapeño or any other savory jam would work too!)
Place the cookies into the oven to bake for about 20 minutes or until the edges are browning.
Once done, remove from the oven and allow to cool slightly.
Step-by-Step Photos:
Nutritional Claims: Low Sodium • Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher
