Blue Cheese Thumbprints
Indulge in the irresistible combination of sweet and savory with these Blue Cheese Thumbprints—an elegant twist on a classic cookie. Featuring a buttery, melt-in-your-mouth dough infused with the bold, tangy flavor of crumbled blue cheese, these bite-sized delights are filled with a dollop of jam or preserves like fig, apricot, or cranberry for a touch of sweetness that perfectly balances the savory richness. With a quick prep time and a stunning finish, these thumbprints are ideal for holiday gatherings, wine and cheese nights, or as a sophisticated hors d'oeuvre. Garnish with fresh herbs like thyme or parsley for an added burst of flavor and visual appeal. Perfectly portioned and easy to prepare, this recipe is sure to become a favorite for entertaining or treating yourself to something extra special.
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Recipe Information
Ingredients
- 113 grams unsalted butter, softened
- 60 grams blue cheese, crumbled
- 120 grams all-purpose flour
- 15 grams cornstarch
- 0.5 teaspoons ground black pepper
- 0.25 teaspoons salt
- 60 grams jam or preserve (e.g., fig, apricot, or cranberry)
- 2 tablespoons chopped fresh herbs for garnish (e.g., thyme or parsley, optional)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium mixing bowl, cream together the softened butter and crumbled blue cheese using an electric mixer at medium speed until smooth and fluffy.
In a separate bowl, whisk together the all-purpose flour, cornstarch, ground black pepper, and salt.
Gradually add the dry ingredients to the blue cheese mixture, mixing on low speed until a soft dough forms.
Divide the dough into 12 even portions and roll each portion into a ball. Place the balls onto the prepared baking sheet, leaving about 1.5 inches between each cookie.
Using your thumb or the back of a teaspoon, gently press a small indentation into the center of each dough ball.
Fill each indentation with about 1/2 teaspoon of your chosen jam or preserve.
Bake in the preheated oven for 12-15 minutes, or until the cookies are lightly golden around the edges.
Remove from the oven and allow the thumbprints to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Optionally, garnish each thumbprint with a sprinkle of chopped fresh herbs before serving.
Nutrition Facts
Calories |
142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 111 mg | 5% | |
| Total Carbohydrate | 12.6 g | 5% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 2.6 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 32 mg | 2% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 32 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
