Cheesy Thumbprint Appetizers with Hot Pepper Jelly (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 1/2 cups (190 g) all-purpose flour
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 1/2 teaspoon smoked paprika (optional)
05 - 1/2 cup (115 g) unsalted butter, softened
06 - 1 cup (100 g) sharp cheddar cheese, shredded
07 - 1/4 cup (25 g) grated Parmesan cheese
08 - 1 large egg yolk
09 - 2 tablespoons cold water
10 - 1/3 cup (80 ml) hot pepper jelly

# Instructions:

01 - Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
02 - In a medium bowl, whisk together the flour, salt, black pepper, and smoked paprika (if using) until well combined.
03 - In a large bowl, beat the softened butter, shredded cheddar cheese, and grated Parmesan cheese until creamy and well combined. Add the egg yolk and cold water, mixing until fully incorporated. Gradually add the dry ingredients, mixing until a cohesive dough forms.
04 - Scoop tablespoon-sized portions of dough and roll them into balls. Place the balls on the prepared baking sheets, spacing them about 2 inches apart. Use your thumb or the back of a round measuring spoon to press a small indentation into the center of each ball.
05 - Bake for 10–12 minutes, or until the edges are golden brown. Remove the cookies from the oven and use the back of a spoon to reinforce the indentations while they're still warm, as they may have puffed up during baking.
06 - Spoon about 1/2 teaspoon of hot pepper jelly into the center of each thumbprint. Return the cookies to the oven for 2–3 more minutes to warm the jelly slightly.
07 - Let the thumbprints cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

# Notes:

01 - These appetizers can be made ahead and stored in an airtight container for up to 3 days at room temperature.
02 - For a milder flavor, swap hot pepper jelly for fig, apricot, or cranberry jelly.
03 - The dough can be prepared a day in advance and stored in the refrigerator until ready to bake.

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