Cheesy Thumbprint Bites (Print Version)
# Ingredients:
→ Dough
01 -
1 1/2 cups (190 g) 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 (115 g) unsalted butter, softened
06 -
1 cup (100 g) sharp cheddar cheese, shredded
07 -
1/4 cup (25 g) grated Parmesan cheese
08 -
1 large egg yolk
09 -
2 tablespoons cold water
→ Filling
10 -
1/3 cup (80 ml) hot pepper jelly
# Instructions:
01 -
Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
02 -
In a medium bowl, whisk together flour, salt, black pepper, and optional smoked paprika.
03 -
In a large mixing bowl, beat together softened butter, shredded cheddar, and Parmesan until well blended. Add egg yolk and cold water, then mix in dry ingredients gradually until a dough forms.
04 -
Scoop tablespoon-sized dough portions, roll into balls, and place on prepared baking sheets 2 inches apart. Press the center of each ball with your thumb or back of a spoon to create an indentation.
05 -
Bake for 10–12 minutes until edges turn golden. Remove and gently press indentations again while still warm.
06 -
Spoon about 1/2 teaspoon of hot pepper jelly into each thumbprint and return to oven for 2–3 more minutes to warm the jelly.
07 -
Let the thumbprints cool on the pan for 5 minutes, then transfer to a wire rack to cool fully. Serve warm or at room temperature.
# Notes:
01 -
You can prepare the dough a day ahead and refrigerate until baking time.
02 -
Try other jellies like fig, apricot, or cranberry for different flavor twists.
03 -
Store cooled thumbprints in an airtight container at room temperature for up to 3 days.
04 -
These are best enjoyed warm, but still delicious at room temp.
05 -
If your dough feels dry, add an extra splash of water to bring it together.