Cheese Thumbprints with Tomato Jam

an unexpected snack sure to become a staple in your Hosting recipe book

Meet your new staple snack: cheese thumbprints with tomato jam from Woodhill Cottage. Created by the founder, Jenny McCain, these savory bites strike the perfect balance of buttery, cheesy richness and sweet-tangy tomato jam. They’re simple yet elevated, ideal for cocktail hours, afternoon snacking, or last-minute entertaining.

Once you make them, you’ll find yourself reaching for this recipe again and again—because some snacks earn a permanent place in rotation.

Just the facts:

Prep time: 20 minutes

Cook time: 12 minutes

Chill: 30 minutes

Servings: 24

Ingredients:

• 2 cups shredded sharp white cheddar cheese

• 1 cup all-purpose flour

• 6 tablespoons butter, chilled and cubed

• 1 teaspoon kosher salt

• 1/2 teaspoon garlic powder

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon onion powder

• 1/4 teaspoon cayenne pepper

• 1/2 cup Woodhill Cottage Tomato Jam

Directions:

1. Heat oven to 400°F.

   
   

2. Blend cheese, flour, butter, salt, garlic powder, paprika, onion powder, and cayenne pepper in a food processor until dough is a coarse-meal texture and forms into a ball.

   
   

3. Remove the dough from the food processor, form a tight ball, cover in plastic wrap, and refrigerate for 30 minutes.

   
   

4. Remove the dough from the refrigerator and form 1 1/2 inch balls.

   
   

5. Place them 1 inch apart on a parchment-lined baking sheet.

   
   

6. Bake for 7 minutes and then remove from oven.

   
   

7. Press the back of a melon baller (or thumb) into each cookie and top with about 1 teaspoon

   of the Tomato Jam. Return cheddar cookies to the oven for 6 minutes.

   
   

8. Remove from the oven and cool to room temperature on a rack.

   
   

Pro tip: Freeze these to have on hand whenever you need a last minute appetizer sure to impress!

***