These adorable and tasty little thumbprint appetizer “cookies” are simple to create and are sure to be a success at your next gathering.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 20 |
Ingredients
- 2 cups shredded Cheddar cheese
- 1 cup all-purpose flour
- 6 tablespoons chilled butter, chopped
- ½ cup hot pepper jelly
Instructions
- Blend Cheddar cheese, flour, and butter in a food processor until dough is a coarse-meal texture and forms into a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Shape dough into 1 1/2-inch balls and place 1-inch apart on a baking sheet.
- Bake in the preheated oven for 5 minutes. Remove from the oven; press thumb into top of each ball, creating an indentation. Spoon about 1 teaspoon pepper jelly into indentation. Bake until edges are golden brown, about 5 minutes.
Nutrition Facts
| Calories | 119 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 97 mg |
| Sugars | 4 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Utter failure! I used pre shredded cheese and I followed the recipe. The “dough” was crumbly and could not be shaped into a ball without falling apart. Something is missing that will hold the dry ingredients together.
Followed directions exactly..These were a real hit at a small family gathering..Kids said “This is a keeper” Will certainly be making these again..
These were a hit at a social gathering turned out perfectly first time around!!
I took the advice of other reviewers and added salt, pepper and garlic powder to the dough. These turned out great. I used a cookie scooper and ended up with 18. I did have to cook them an extra minute. Definitely a keeper.
Process cheese flour mixture till bright yellow. This is a sign that the flour, butter and cheese are adequately combined. I also added 1/4 tsp each of garlic powder, paprika and salt.
I used sharp cheddar and added a little garlic powder to enhance the cheese flavor. Instead of pepper jelly, mixed some red pepper flakes into raspberry preserves which tasted good with the cheddar. The reason I’m giving them a 4 instead of 5 rating was because they turned out more greasy than I would have liked.
Simple, tasty and look appealing. They weren’t a big hit at the party I served them at but there was a lot of food choices. It’s nice to a a savory appetizer that doesn’t have to be served hot.
I made exactly as the recipe called for and they were good, not great but good. I made as a trial run for a dinner I will be attending. I will make it for that also but I have another item that will probably outshine this one.
So good, added sliced Serrano
I made these last week, they were awesome. I did change it up a bit, I used shredder pepper jack instead of cheddar and I used my friend’s home made Jalapeño jelly. I will be making these again!
Awesome! I used jalapeno pepper jelly. I loved them!!
I tried to follow the recipe as written, with a few hints from other reviewers, like added smoked paprika, black pepper, & a little salt. The dough was so dry I didn’t think it would hold together when rolled & flattened. I tried adding a tiny bit of water, then a little more, and a little more. I am guessing total water added, about 1/8 cup. No one else mentioned needing to add some liquid so I’m guessing I did something wrong. They still turned out good & I will use the recipe again. even though they turned out more like. cookie than a cracker. That was ok, they were still very good! Thanks for the recipe!
I used tomato jam on top. Delicious
I needed an appetizer for a family party. I wanted a finger food. These are perfect. I made two batches. The first one was prepared as written. For the second batch I followed the suggestions of some other commenters. I added garlic powder, paprika and chives. Both batches came out great. Thank you for something wonderful, CarolynWG!
I think I made my cookies too big.
Delicious, easy and they travel so well if taking to a party. My new favorite appetizers.
I put a tablespoon of dried basil in the dough and two drops of Tabasco in the pepper jelly. I thought the recipe was tasty, I will be improving/changing the recipe every time I make it.
Lowered the fat in this recipe by using 1 1/2 cups of flour and an egg and they turned out beautifully. Used a bit of parsley to add green flecks to the dough and the seasonings others recommended ( garlic powder, etc.) Big hit with the crowd! Best served warm, so reheated leftovers in toaster oven briefly.
Made this exactly as written. Loved it. You need a good food processor in order to have the dough form a ball. My cheddar was extra sharp and my jelly was habenaro pepper jelly. The only change I would make in the future would be to use different jelly because too many of my friends thought it was too hot!
Easy dough. I was skeptical at first, but the puff is delicious. It was suggested that a small amount of cream cheese be placed under the pepper jelly. That would really enhance the appeal!
I’ve made these before for Bunco. They were a hit, makin them again tomorrow