Cheesy Thumbprint Appetizers with Hot Pepper Jelly (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 1 1/2 cups (190 g) all-purpose flour
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 1/2 teaspoon smoked paprika (optional)

→ Wet Ingredients

05 - 1/2 cup (115 g) unsalted butter, softened
06 - 1 cup (100 g) sharp cheddar cheese, shredded
07 - 1/4 cup (25 g) grated Parmesan cheese
08 - 1 large egg yolk
09 - 2 tablespoons cold water

→ Filling

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

# Instructions:

01 - Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
02 - In a medium bowl, whisk together the flour, salt, black pepper, and smoked paprika (if using).
03 - In a large bowl, beat the butter, cheddar cheese, and Parmesan cheese until creamy and well combined. Add the egg yolk and water, mixing until fully incorporated. Gradually add the dry ingredients, mixing until a dough forms.
04 - Scoop tablespoon-sized portions of dough and roll them into balls. Place the balls on the prepared baking sheets, spacing them about 2 inches apart. Use your thumb or the back of a spoon to press a small indentation into the center of each ball.
05 - Bake for 10–12 minutes, or until the edges are golden. Remove the cookies from the oven and use the back of a spoon to reinforce the indentations while they're still warm.
06 - Spoon about 1/2 teaspoon of hot pepper jelly into the center of each thumbprint. Return the cookies to the oven for 2–3 more minutes to warm the jelly slightly.
07 - Let the thumbprints cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

# Notes:

01 - Make-ahead option: Prepare the dough and shape the thumbprints a day in advance. Store in the refrigerator until ready to bake.
02 - Jelly variations: Swap hot pepper jelly for fig, apricot, or cranberry jelly if you prefer a milder flavor.
03 - Storage: Store leftovers in an airtight container at room temperature for up to 3 days.
04 - For the best texture, don't overmix the dough after adding the dry ingredients.
05 - Freshly grated cheese produces better results than pre-shredded cheese, which contains anti-caking agents.

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