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!
In a large bowl, whisk together the olive oil and egg.
Add in the rest of the dry ingredients. Mix thoroughly. You may need to use your hands (well-floured) to bring the dough together.
Cover and chill in the fridge for about 30 minutes or overnight.
Preheat oven to 350°F. Line two cookie trays with parchment paper.
Make 1 ½ inch round dough balls and place them on the cookie tray with about 2 inches of space between each.
Create a deep well/imprint in each dough ball using the back of a spoon.
Fill each imprint generously with bourbon tomato jam (recipe below).
Bake in preheated oven for 18-20 minutes. The cookies should be golden on the bottom and light-golden on top.
Remove from the oven and let them cool slightly. Serve.
Note: If you're storing the cookies, DO NOT STACK (the jam will stick to the bottom of the cookies).
Mix all the ingredients except for the bourbon in a saucepan.
Bring the mixture to a boil over medium-heat, while stirring to dissolve the sugar.
Once the mix has come to a boil, stir it and gently crush the tomatoes with a spoon as they soften.
After about 5 minutes of cooking time, add the bourbon.
Continue 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.
The jam can be stored in mason jars until needed.
Servings 32