Savory Parmesan Thumbprints

Written By Anna

Make these melt-in-your-mouth cookies with a quick dough made in the manual food processor!

INGREDIENTS

Thumbprints

  • 2 oz (60 g) fresh Parmesan cheese

  • 1/2 cup (125 mL) butter (1 stick), softened (see Cook’s Tip)

  • 1 cup (250 mL) plus 2 tbsp (30 mL) flour

  • 1   egg yolk

  • 2 tbsp (30 mL) water

    Filling

  • 3 tbsp (45 mL) finely diced jarred roasted red peppers

  • 1/3 cup (75 mL) apricot preserves

  • 1/2 tsp (2 mL) crushed red pepper flakes

DIRECTIONS

Preheat oven to 375°F (190°C). Line Cookie Sheet with a piece of Parchment Paper. Grate cheese using Microplane® Adjustable Fine Grater.

  1. To make the thumbprints, combine these ingredients in Manual Food Processor in this order: half of the cheese, butter, flour, egg yolk and water. Process until well blended, scraping down sides of bowl as necessary. (See Cook’s Tip.)

  2. Place remaining cheese in Coating Tray. Using a slightly under-filled Small Scoop, scoop dough a few scoops at a time directly into tray and coat well.

  3. Arrange dough balls 1 in. (2.5 cm) apart on the parchment; flatten slightly with back of scoop. Bake 13-15 minutes or until edges are light golden brown. 

  4. To make the filling, firmly pat peppers dry with paper towels. Mix peppers, preserves and pepper flakes in (2-cup/500-mL) Prep Bowl.

  5. Remove Cookie Sheet from oven. Immediately press down on centers of cookies with the back of the clean scoop to create wells.

  6. Remove cookies to Stackable Cooling Rack; cool 5 minutes. Spoon filling evenly into wells of cookies.

Yield:

4 appetizers
12  servings of 2 appetizers

Nutrients per serving:

Calories 160, Total Fat 9 g, Saturated Fat 6 g, Cholesterol 40 mg, Sodium 160 mg, Carbohydrate 15 g, Fiber 0 g, Protein 3 g

Cook's Tips:

For easiest processing, the butter should be softened. To soften the butter quickly, cut it into small pieces and let it stand at room temperature for about 30 minutes.

If the butter isn’t fully incorporated after processing in Step 2, carefully remove the blade of the Manual Food Processor and stir the dough until blended using the Mini Mix ‘N Scraper®.

Seedless raspberry preserves can be substituted for the apricot preserves, if desired.

You can make the thumbprints a day ahead. Don’t make the filling yet. Bake the thumbprints, cool completely, and refrigerate them in an airtight container. Just before serving, preheat the oven to 375ºF (190ºC) and bake them on a Cookie Sheet for 7-8 minutes or until hot. Cool 5 minutes. Make the filling and fill the thumbprints.

Anna
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