Tre Stelle® Savoury Grana Padano Thumbprint Cookies
Shortbread need not always be sweet. This savoury version packs a bite and pairs well on a charcuterie board or served with a hearty soup.Prep Time:
1 hour & 10 minutes Ready In:
1 + hour Serves:
Makes approximately 24 cookies
1/2 cup | 125 mL butter, room temperature 3/4 cup | 175 mL all purpose flour 1/4 cup | 60 mL cornstarch 1 3/4 cups | 425 mL Tre Stelle® Grana Padano Cheese, grated pinch cayenne pepper 1 tbsp | 15 mL fresh thyme, finely chopped 1 egg yolk 1 cup | 250 mL finely chopped pecans, almonds or walnuts 3/4 cup | 175 mL red pepper jelly
In a large bowl combine butter, flour, cornstarch, Grana Padano Cheese, cayenne pepper and thyme. Combine with a pastry knife until it resembles coarse crumbs. Add egg yolk and continue to blend until combined. Cover and place in refrigerator for 1 hour. Preheat oven to 350°F (180°C). Fill a small bowl with room temperature water. Remove dough from refrigerator and shape into 3/4 – inch balls. Dip balls into water, then roll around in small bowl filled with finely chopped nuts. Place 1 inch apart on a cookie sheet. Flatten balls slightly and press down with thumb on each cookie making an indentation. Bake 25 minutes, or until lightly browned. Remove from oven and place on a cooling rack until cool enough to handle. When cooled fill indent with red pepper jelly.