Ingredients Needed
Flour. All purpose flour or Cake flour. Salt. Baking powder. Cheddar cheese. Use a good quality mature or sharp cheddar cheese. Gruyere, Parmesan or Pecorino Romano will also work well. Butter. I always use salted butter because it’s what I have on hand, but unsalted butter works perfectly fine too. Apricot preserves. Fig jam, strawberry jam, raspberry jam, lemon curd, blueberry jam, peach preserves or onion marmalade are good alternatives.
How to make thumbprint cookies
Can I make these cookies in advance?
Absolutely! These cookies keep very well. Make them and allow to cool completely then transfer to an airtight container and keep for up to 2 weeks. They can be refrigerated but I would recommend allowing them to come to room temperature before serving. Freeze the cookies in a freezer bag for up to 3 months.
Cookie recipes
