September 5, 2018
These savory cheesy thumbprint cookies with bourbon tomato jam are not your typical cookies; however, we promise you won't be able to put them down, like typical cookies!
For the Cookies:
For the Bourbon and Tomato Jam:
1In a large bowl, whisk together the olive oil and egg.
2Add in the rest of the dry ingredients. Mix thoroughly. You may need to use your hands (well-floured) to bring the dough together.
3Cover and chill in the fridge for about 30 minutes or overnight.
4Preheat oven to 350°F. Line two cookie trays with parchment paper.
5Make 1 ½ inch round dough balls and place them on the cookie tray with about 2 inches of space between each.
6Create a deep well/imprint in each dough ball using the back of a spoon.
7Fill each imprint generously with bourbon tomato jam (recipe below).
8Bake in preheated oven for 18-20 minutes. The cookies should be golden on the bottom and light-golden on top.
9Remove from the oven and let them cool slightly. Serve.
10Note: If you're storing the cookies, DO NOT STACK (the jam will stick to the bottom of the cookies).
For the Bourbon Tomato Jam:
1Mix all the ingredients except for the bourbon in a saucepan.
2Bring the mixture to a boil over medium-heat, while stirring to dissolve the sugar.
3Once the mix has come to a boil, stir it and gently crush the tomatoes with a spoon as they soften.
4After about 5 minutes of cooking time, add the bourbon.
5Continue cooking until the liquid has become syrupy and thick—about 30 minutes, although it may take longer. The end product will resemble preserves with tomato pieces in it.
6The jam can be stored in mason jars until needed.