Cheesy Thumbprint Appetizers with Hot Pepper Jelly

Cheesy Thumbprint Appetizers with Hot Pepper Jelly

26 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    55 m
Recipe by  CarolynWG

“Beautiful and delicious, these savory but sweet little appetizer 'cookies' are easy to make and sure to be a huge hit at your next party!”

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Adjust Servings

Original recipe yields 20 cookies



  1. Blend Cheddar cheese, flour, and butter in a food processor until dough is a coarse-meal texture and forms into a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Shape dough into 1 1/2-inch balls and place 1 inch apart on a baking sheet.
  4. Bake in the preheated oven for 5 minutes. Remove from oven; press thumb into top of each ball, creating an indentation. Spoon about 1 teaspoon pepper jelly into indentation. Bake until edges are golden brown, about 5 minutes.

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Reviews (26)

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I made half a batch of this recipe and took some to a friend's house for an appetizer. Everyone loved these. The cheese I used was Tillamook Sharp Cheddar. I bought mild pepper jelly, and when I make these again, I'll have to add some chili paste to it to make it hotter. I was thinking that if the hot jelly is red that it would make a really nice appy for Christmas by using both kinds. I did use my food processor, and the mixture came together well and handled well. I got 16 thumbprints using my small cookie scoop. The directions were right on, except I did let them bake for two minutes longer after putting in the jelly. Talk about an easy appetizer! Thanks so much for the recipe because I'll be sure to make these again!

Indiana Peggy

Indiana Peggy

I didn't think the dough was going to come together. It just looked like, well, cornmeal or something. I kept running the food processor and then suddenly the dough began to form. I needed to bake three extra minutes. And my jelly didn't seem hot enough so I VERY LIGHTLY sprinkled with some cayenne pepper. These are better after they are totally cooled. I have also made them with pepper jack cheese. Also good.



This was originally published by Cabot Cheese. I use their Seriously Sharp. I also wait till closer to the end to flll, but that may be because my home made blackberry hot pepper jelly isn't as stiff as a comercial brand.

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Amount Per Serving (20 total)

  • Calories
  • 119 cal
  • 6%
  • Fat
  • 7.3 g
  • 11%
  • Carbs
  • 10.2 g
  • 3%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 21 mg
  • 7%
  • Sodium
  • 97 mg
  • 4%

Based on a 2,000 calorie diet



previous recipe:

HERDEZ(R) Three Pepper Cheesy Stuffed Jalapenos


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