santa's savory thumbprint cookies

Name: Santa's Savory Thumbprint Cookies
Prep time: 35 min
Cook time: 30 min
Yield: 10
Cuisine: Italian
Ingredients: ## THUMBPRINT COOKIES; 1 cup(s) butter, softened; 1/4 cup(s) sugar; 2 cup(s) flour; 1 cup(s) parmesan cheese, grated; ## ARTICHOKE DIP; 8 ounce(s) cream cheese, softened; 1/2 cup(s) sour cream; 1/2 cup(s) mayonnaise; 1/2 cup(s) parmesan cheese, grated; 8 ounce(s) marinated artichoke hearts, chopped; 1/2 cup(s) red bell pepper, diced; - salt and pepper to taste; ## BRUSCHETTA; 1 clove(s) garlic, chopped; 4 medium tomatoes, seeded and diced; 1 tablespoon(s) basil, minced; 1/4 cup(s) red onion, chopped; 2 tablespoon(s) olive oil, or more as needed; ## GREEN PEA PESTO; 10 ounce(s) frozen green peas, thawed; 1/2 cup(s) parmesan cheese, grated; 1 clove(s) garlic, minced; 1/3 cup(s) olive oil; - salt and pepper

40 Pinches

Stacey Lawson

New Orleans, LA

Updated on Dec 6, 2013

Sometimes we just need a savory cookie for an adult party. I think these are delicious and so many topping to choose from. I like to make those that so off the Christmas spirit.

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prep time 35 Min

cook time 30 Min

method Bake

yield 10-12 serving(s)

Ingredients

THUMBPRINT COOKIES
1 cup butter, softened
1/4 cup sugar
2 cups flour
1 cup parmesan cheese, grated
ARTICHOKE DIP
8 ounces cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup parmesan cheese, grated
8 ounces marinated artichoke hearts, chopped
1/2 cup red bell pepper, diced
- salt and pepper to taste
BRUSCHETTA
1 clove garlic, chopped
4 medium tomatoes, seeded and diced
1 tablespoon basil, minced
1/4 cup red onion, chopped
2 tablespoons olive oil, or more as needed
GREEN PEA PESTO
10 ounces frozen green peas, thawed
1/2 cup parmesan cheese, grated
1 clove garlic, minced
1/3 cup olive oil
- salt and pepper

How To Make santa's savory thumbprint cookies

Step 1

Heat oven to 350°F. Line baking sheets with parchment paper; set aside.

Step 2

Combine 1 cup butter and sugar in bowl; beat at medium speed, scraping bowl often until creamy. Add flour and Parmesan cheese. Beat at low speed until well mixed. (Mixture may be crumbly.)
Step 3

Shape dough into 1-inch balls. Place, 2 inches apart, onto prepared baking sheets. Make indentation in center of each cookie with thumb or back of spoon. (Edges may crack slightly.)
Step 4

Bake 9-11 minutes or until light golden brown around edges. Cool completely.
Step 5

Fill each thumbprint indentation with about 1 teaspoon desired dip. Serve immediately.
Step 6

FOR ARTICHOKE DIP Combine cream cheese, sour cream, and mayo and mix until creamy and combined.
Step 7

Add chopped artichokes, bell pepper, and cheese. Blend into mixture completely.
Step 8

Chill mixture until firm set.
Step 9

FOR BRUSCHETTA In a bowl combine all ingredients. Toss lightly to coat with oil. Taste for salt and pepper taste and also it may need more oil. Allow to chill for an hour for flavors to marry.
Step 10

FOR GREEN PEA PESTO In a food processor pulse together peas, garlic, Parmesan cheese, 1 teaspoon of salt and 1/4 teaspoon of pepper.
Step 11

While food processor is running drizzle in olive oil until mixture is smooth. Check for salt and pepper and add more to your taste.
Step 12

Set mixture aside until ready to be place in thumbprint cookies.
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