Cheddar Jelly Thumbprints (Print Version)

# Ingredients:

→ The Dough Mix

01 - 1 1/2 cups (190g) plain flour
02 - 1/2 teaspoon of sea salt
03 - 1/4 teaspoon freshly cracked black pepper
04 - 1/4 teaspoon smoked paprika (optional, but worth it!)
05 - 1/2 cup (115g) unsalted butter, softened to room temperature
06 - 1 cup (100g) finely shredded sharp cheddar cheese
07 - 1/4 cup (25g) parmesan cheese, grated
08 - 1 yolk from a large egg
09 - 2 tablespoons of icy water

→ Jelly Filling

10 - 1/3 cup (80ml) spicy pepper jelly

# Instructions:

01 - Turn on your oven and set it to 375°F (190°C). Toss some parchment paper or silicone mats onto two baking trays. It helps keep the dough from sticking and makes cleanup way faster.
02 - In a medium bowl, whisk the flour with salt, black pepper, and a pinch of smoked paprika if you’re using it. This makes sure everything gets blended evenly, so you’ll get a great taste in every bite.
03 - Take a big bowl and throw in the softened butter, cheddar, and Parmesan. Beat them together until smooth and creamy. An electric mixer works if you want speed, but you can use a spoon and work it out by hand too.
04 - Add the yolk and chilled water into your cheese mixture and blend until smooth. Slowly mix in the dry ingredients until it forms a dough. It should have enough structure to roll into balls but still be a touch sticky. If it’s too soft, chill the mix in the fridge for 10-15 minutes.
05 - Grab tablespoon-sized dough portions and roll them out into little balls with your hands. Place them on the baking trays, keeping about 2 inches of space in between. Push your thumb or use a small spoon to make an indent in the middle of each ball. Be careful not to press too hard—they need to hold the filling later.
06 - Pop the trays into the warm oven for about 10-12 minutes. The edges will turn a pale gold while the centers remain soft. Stay close in the final minutes—cheese can brown surprisingly fast.
07 - Immediately after pulling them out, use a teaspoon to gently press into the cookies’ centers again. Carefully spoon around half a teaspoon of pepper jelly into every thumbprint. It’s going to look and taste amazing! Put them back in the oven for another 2-3 minutes to let the jelly settle into a warm, gooey spot.
08 - Leave them on the trays for 5 minutes—they’re fragile when hot. Shift them onto a wire rack afterward to cool completely. Or sneak a bite when they’re slightly warm and the jelly’s still soft. Perfect for snacks, wine nights, or even as a fun party starter.

# Notes:

01 - These thumbprints swap the usual sweetness for savory goodness, blending cheesy richness with a hit of spicy-hot jelly for an unforgettable combo.
02 - Shredded cheese straight from the block works best here, as prepackaged kinds tend to have extra coatings that mess with the texture.
03 - Don’t stress over little cracks in the cookie edges—those rugged details make them even more charming.
04 - Want a sweeter variation? Go for fig, apricot, or cranberry jelly instead of pepper jelly. You’ll skip the heat but keep the delicious contrast.

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