These cookies are a recent addition to our family cookie baking and quickly became a big hit for a repeat performance this Christmas season. It’s a great alternative to a sweet cookie for some of the savory lovers in your family! The cookie is a savory parmesan flaky butter base and the “jam print” is a cranberry orange marmalade with thyme – it’s absolutely decadent packed with lots of flavor for such a small cookie! I would recommend doubling the batch as it is a bit more time consuming than your average cookie and only yields 1 dozen cookies. You will have leftover cranberry orange marmalade which I’ve used as a sauce for meat dishes or even on sandwiches as a chutney.

Savory Parmesan Thumbprint Cookies with Cranberry Orange Marmalade with Thyme
Yields 12
The cookie is a savory parmesan flaky butter base and the "jam print" is a cranberry orange marmalade with thyme.
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
For the Parmesan Cookies
  1. 1 stick (1/2 cup) of butter, softened
  2. 1/2 cup grated parmesan cheese
  3. 1/4 teaspoon cracked black pepper
  4. 2 egg yolks
  5. 1 cup all-purpose flour
For the Cranberry Orange Marmalade with Thyme
  1. 1/2 cup sugar
  2. 1/2 cup fresh cranberries
  3. 2 sprigs fresh thyme
  4. 1 1/2 cups orange marmalade
  5. 1 tablespoon Grand Marnier
Instructions
  1. Preheat the oven to 350 degrees. Line a sheet tray with parchment paper or silicone mat.
  2. Start by making the marmalade. Combine the sugar and 1/2 cup water in a heavy-bottomed saucepan and bring to a boil over medium-high heat. Add the cranberries and thyme sprigs and continue simmering until the cranberries have softened, about 10 minutes. Remove from the heat and remove the thyme sprigs. Stir in the orange marmalade and add the orange liqueur. Return to the heat and bring to a simmer for 5 minutes. Remove from the heat and let the marmalade cool.
  3. Meanwhile, make the cookie dough. In a large mixing bowl or a stand mixer, cream together the butter, Parmesan, pepper and egg yolks. Mix in the flour slowly until a soft dough forms and pulls away from the sides of the bowl.
  4. Using a 2-ounce cookie scoop, portion the dough evenly onto the prepared sheet tray. Use your thumb or something similar in size (like a teaspoon measure) to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of the marmalade.
  5. Bake until the cookies begin to turn golden brown, 20 to 22 minute. Remove from the sheet tray and cool on wire rack.
Adapted from The Cooking Channel
Adapted from The Cooking Channel
Treats, Sweets, and Savories http://treatssweetsandsavories.com/