Thumbprint Appetizers with Variations
So cheesy, sweet and/or spicy, these thumbprint appetizers with a variety of toppings will be the hit of your party.
Servings: 24 thumbprint appetizers
Ingredients
Dough – Variation 1, Cheesy Thumbprint Appetizers
- 1 cup all-purpose flour
- ½ cup unsalted butter softened
- 1 cup shredded sharp Cheddar cheese
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon Dijon mustard optional, for extra flavor
Dough – Variation 2, Crescent Roll Thumbprint Appetizers
- 1 package (3oz) cream cheese softened
- ½ cup crumbled Gorgonzola cheese (or small chunks from a block of cheese)
- 1 (8oz) can refrigerated Crescent Rolls (or 1 can (8 oz) refrigerated Crescent Dough Sheet)
- ⅓ cup chopped Pecans
Filling – Variation 1, Hot Pepper Jelly
- ¼ cup hot pepper jelly (or more to taste)
Filling – Variation 2, Fig Preserves
- ¼ cup Fig Preserves (or more to taste)
Filling – Variation 3, Red Onion Jam
- 1 teaspoon extra virgin olive oil
- ⅓ cup finely chopped red onion
- 1 tablespoon balsamic vinegar
- ¼ cup Apricot Preserves
- ⅛ to ¼ teaspoon dried thyme leaves
Filling – Variation 4, Onion Jam
- 2 tablespoons olive oil
- 2 large onions (about 1½ pounds, roughly chopped)
- ½ cup red wine vinegar
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup granulated sugar
- 2 sprigs fresh rosemary (or dried rosemary, to taste)
Filling – Variation 5, Blue Cheese
- Blue cheese crumbles or small chunks from a block of cheese – Danish Blue, or similar is good (amount to taste)
Instructions
Dough – Variation 1, Cheesy Thumbprint Appetizers
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
- Make the Dough: In a large mixing bowl, combine the softened butter, flour, shredded cheddar cheese, garlic powder, salt, and pepper. Add Dijon mustard if desired. Mix everything together until the dough forms a smooth, cohesive ball.
- Shape the Dough: Use your hands or a small cookie scoop to form the dough into 1-inch balls. Place them on the prepared baking sheet, spaced about 1 inch apart.
- Create the Thumbprint: Use your thumb or the back of a spoon to make an indentation in the center of each dough ball, creating a small well.
- Bake the Dough: Bake the thumbprint cookies in the preheated oven for 12-15 minutes, or until the edges are golden brown.
- Cool: Once the cookies are out of the oven, let them cool for 5 minutes.
Dough – Variation 2, Crescent Roll Thumbprint Appetizers
- Preheat the oven: Heat oven to 375°F.
- Prepare cheese mixture: In small bowl, mix cream cheese and Gorgonzola cheese with fork until blended.
- Prepare dough: Unroll dough: separate or cut into 2 rectangles, each about 11 inches long. Place 1 rectangle on cutting board; if using crescent dough, press perforations together to seal.
- Apply cheese mixture: Spread half of the cheese mixture over dough to within ½ inch of long sides; sprinkle half of the pecans evenly over cheese. Starting at 1 long side, roll up; press seam to seal. Cut roll into 16 (about ¾-inch) slices with serrated knife; place cut sides down on ungreased large cookie sheet. Repeat with remaining dough, cheese and pecans.
- Bake the Dough: Bake 14 to 17 minutes or until golden brown.
Filling – Variation 1, Hot Pepper Jelly
- Allow the cookies to cool for about 5 minutes.
- Spoon a small amount of hot pepper jelly (about ½ teaspoon) into the indentation of each cookie.
Filling – Variation 2, Fig Preserves
- Allow the cookies to cool for about 5 minutes.
- Spoon a small amount of fig preserves (about ½ teaspoon) into the indentation of each cookie.
Filling – Variation 3, Red Onion Jam
- In an 8-inch nonstick skillet, heat oil over medium heat. Add red onion; cook 3 to 5 minutes, stirring frequently, until soft and lightly brown.
- Remove from heat. Stir in vinegar, apricot preserves (breaking up large pieces of fruit if necessary), and thyme. Set aside for jam to cool.
- Allow the cookies to cool for about 5 minutes.
- Spoon a small amount of the red onion jam (about ½ teaspoon) into the indentation of each cookie.
Filling – Variation 4, Onion Jam
- In a large sauté pan, heat the olive oil over medium-high heat.
- Sauté the onions until they turn soft and translucent and some are lightly browned at the edges, about 10-15 minutes.
- Reduce the heat to medium low and add the vinegar, salt and pepper. Continue cooking, letting the vinegar reduce, about 2-3 minutes.
- Stir in the sugar and rosemary. Increase the heat to medium-high and sauté for 10-15 minutes. The onions should be completely soft, jammy and caramelized.
- Remove from heat. Let the jam cool.
- Allow the cookies to cool for about 5 minutes.
- Spoon a small amount of the onion jam (about ½ teaspoon) into the indentation of each cookie.
Filling – Variation 5, Blue Cheese
- Allow the cookies to cool for about 5 minutes.
- Spoon a small chunk of blue cheese (about ½ teaspoon) into the indentation of each cookie. Or add a small chunk of blue cheese to any of the other fillings to combine them.
