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:
- Heat oven to 400°F.
- 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.
- Remove the dough from the food processor, form a tight ball, cover in plastic wrap, and refrigerate for 30 minutes.
- Remove the dough from the refrigerator and form 1 1/2 inch balls.
- Place them 1 inch apart on a parchment-lined baking sheet.
- Bake for 7 minutes and then remove from oven.
- Press the back of a melon baller (or thumb) into each cookie and top with about 1 teaspoonof the Tomato Jam. Return cheddar cookies to the oven for 6 minutes.
- 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!
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