Cheddar Thumbprints Pepper Jelly (Print Version)

# Ingredients:

→ For the Dough

01 - 1 1/2 cups (190g) all-purpose flour
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 1/2 teaspoon smoked paprika (optional)
05 - 1/2 cup (115g) unsalted butter, softened
06 - 1 cup (100g) sharp cheddar cheese, shredded
07 - 1/4 cup (25g) grated Parmesan cheese
08 - 1 large egg yolk
09 - 2 tablespoons cold water

→ For the Filling

10 - 1/3 cup (80ml) hot pepper jelly

# Instructions:

01 - Let's start by preheating your oven to 375°F (190°C). While that's warming up, line two baking sheets with parchment paper or silicone mats. This prep work makes the whole process smoother, and the parchment ensures your cookies won't stick – plus it makes cleanup a breeze!
02 - Grab a medium bowl and whisk together the flour, salt, black pepper, and that smoked paprika if you're using it (which I highly recommend – it adds this subtle smokiness that works beautifully with the cheese). This step helps distribute all those seasonings evenly throughout the dough so every bite has that perfect savory flavor.
03 - In a larger bowl, add your softened butter along with the shredded cheddar and grated Parmesan. Beat them together until they're creamy and well combined – you can use an electric mixer for this, but a wooden spoon and some elbow grease works too! This butter-cheese mixture is the foundation of our cookies' rich, savory flavor.
04 - Add the egg yolk and cold water to your cheese mixture, mixing until everything's nicely incorporated. Now gradually add your dry ingredients, mixing until a cohesive dough forms. The dough should be firm enough to roll into balls but still slightly sticky from all that wonderful cheese. If it seems too soft, pop it in the fridge for about 15 minutes to firm up.
05 - Scoop out tablespoon-sized portions of dough and roll them between your palms to form neat little balls. Place them on your prepared baking sheets, making sure to leave about 2 inches between each one. These don't spread much, but they need a bit of breathing room. Now comes the fun part – use your thumb or the back of a small spoon to press a nice indentation into the center of each ball. Don't press all the way to the bottom, but make sure the depression is deep enough to hold the jelly later.
06 - Slide those trays into your preheated oven and bake for 10-12 minutes. You're looking for the edges to turn a light golden color while the centers remain a bit paler. Keep an eye on them toward the end – these can go from perfect to too brown pretty quickly because of the cheese content! Once they're done, pull them out but leave the oven on.
07 - While the cookies are still warm, use the back of a teaspoon to gently press down in the centers again, reinforcing those indentations that might have puffed up during baking. Then spoon about half a teaspoon of that vibrant hot pepper jelly into each thumbprint. The contrast between the bright jelly and the golden cookies is absolutely gorgeous! Pop the trays back into the oven for just 2-3 more minutes – this step helps set the jelly and warm it through, creating that perfect gooey center.
08 - Let your filled thumbprints cool on the baking sheets for about 5 minutes – they're a bit fragile when hot. Then transfer them to a wire rack to cool completely. Though to be honest, these are absolutely divine when they're still slightly warm and the jelly is all gooey! Serve them as a spectacular appetizer at your next gathering, alongside a cheese board, or just enjoy them with a glass of wine. They're the perfect savory-sweet-spicy bite!

# Notes:

01 - These savory thumbprint cookies are a sophisticated twist on the classic sweet version, combining rich cheeses with a spicy-sweet pepper jelly for the perfect cocktail party appetizer.
02 - For the best flavor, use a high-quality sharp cheddar and freshly grated Parmesan rather than pre-shredded varieties which often contain anti-caking agents.
03 - Don't worry if your thumbprints crack a bit around the edges when making the indentations - that rustic look adds to their charm!
04 - If you prefer less heat, you can easily substitute the hot pepper jelly with fig jam, apricot preserves, or cranberry jelly for a milder but equally delicious treat.

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