Savoury Parmesan Thumbprint Cookies



24 servings



1 hour.
Preheat oven to 350ºF(180ºC).
4 ““ inch balls. Dip balls into water, then roll around in sm. 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.
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 Parmesan
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
3/4 cup 175 mL red pepper jelly

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