Christmas Corner, Recipes, Sides, Salads & Starters
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Savory Thumprint Cookies

I’m gonna be honest and say that these aren’t the lightest cookies in the history of cookies BUT they are absolutely out of this world…crispy with a bit of a crumb and topped with spicy tomato jam…what else can I say? Perfect for entertaining as an appetizer and for impressing 😉

The cookies might loose their shape a bit but its ok, they will still be pretty and delicious. You can do these without the tomato jam but who wouldn’t want tomato jam? Find the recipe here


  • 170 gr butter, at room temperature
  • 75 gr grated parmigiano
  • 1 tbsp chopped rosemary
  • 1 tbsp chopped thyme
  • 1/2 tsp salt
  • 1 small egg
  • 225 gr all purpose flour
  • tomato jam for topping, optional


  • In the bowl of your stand mixer add the butter, parmigiano, rosemary, thyme, salt and whiz to incorporate everything together.
  • Add the egg and incorporate.
  • Add the flour and mix till a dough forms.
  • Scoop rounded tablespoons of the dough and roll into balls. Gently press down to form disks and, using the back of a 1 teaspoon measuring spoon (or your thumb, but I prefer the measuring spoon) make an indentation in the middle of the cookies and place on your baking trays lined with parchment paper.
  • Once all cookies are shaped place the trays in the fridge for 15 minutes.
  • Meanwhile, preheat the oven to 200 degrees.
  • Take the trays out of the fridge and spoon 1 teaspoon of tomato jam onto each cookie.
  • Bake for 12 to 15 minutes, until the bottoms are lightly browned. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Buon Appetito!

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