A Cheesy Thumbprint Appetizer is a cheddar treat with a thumbprint in the middle to hold my natively constructed Onion Bacon Jam. The blend of the onion bacon jam and cheddar simply works! What’s more, with the guide of my food processor, they are overly simple to make! Attempt my Bacon Ranch Cheeseball Bites for another exquisite canapé.
Messy Thumbprint Appetizer
At the point when a great many people consider treats, sweet treats ring a bell. However, shouldn’t something be said about a flavorful treat? Indeed, it is conceivable and it merits making! Also, the KitchenAid Food Processor makes the batter quick and simple to plan! This Cheesy Thumbprint Appetizer is brimming with cheddar and leaves the ideal measure of room (a thumbprint) for the onion bacon jam. This is an incredible and to some degree remarkable hors d’oeuvre to share, and I bet individuals will need the formula for both the cheddar treat and the jam.
This canapé is quite easy to make, and it tends to be served warm, cold, or at room temperature. Furthermore, remember about the choice to fill in that thumbprint with the Onion Bacon Jam. I will tell you how to make that too.
It’s simple! Mix every one of the fixings (up to the jam) together until it structures into a ball. Continue to combine until the mixture comes as one. At that point, immovably pack the batter into a ball and wrap it with saran wrap. Allow the batter to chill in the fridge for at any rate 30 minutes.
- 2 cups sharp cheddar cheese, shredded
- 1 cup (125g) flour
- 6 tablespoons (85g) butter, chilled and cubed
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1 cup homemade bacon jam, for filling
- Blend cheese, flour, butter, salt, and garlic powder in your food processor until dough is a coarse-meal texture and forms into a ball. If your dough doesn’t seem to come together just keep processing until it does.
- Remove the dough from the KitchenAid food processor, form a tight ball, cover in plastic wrap, and refrigerate for about 30 minutes.
- Heat oven to 400°F.
- Remove the dough from the refrigerator and form 1 1/2 inch balls. Place them 1 inch apart on a parchment-lined baking sheet.
- Bake for 5-8 minutes and then remove from oven. Press a bottle cap (or thumb) into each cookie and then top with about 1 teaspoon of bacon jam. Return cheddar cookies to the oven for 5-8 minutes or until cookies are golden and the dough does not appear wet.
- Remove from oven and allow to cool to room temperature. These cheddar cookie appetizers can be served warm, cold, or room temperature. (We love them warm!)
- Sprinkle with chopped parsley before serving.