Parmesan Thumbprint Cookies with Tomato-Tart Cherry Jam

Jennifer Martiné


Tomato-Tart Cherry Jam

  • 1 Tablespoon  olive oil
  • 3 Tablespoons  minced shallot or onion
  • 1 Cup  seeded and finely chopped tomato

Parmesan Cookies

  • 1 3/4 Cup  all-purpose flour
  • 3/4 Cups  finely grated Parmesan cheese
  • 1/2 Cup  unsalted butter, room temperature
  • 1/2 Cup  cream cheese, room temperature
  • 1/4 Teaspoon  kosher or sea salt

These aren't your typical thumbprint cookies. Made with Parmesan and a tart tomato jam, they put the savory into a favorite cookie recipe staple. 


Tomato-Tart Cherry Jam

To make the jam, heat the olive oil in a small saucepan over medium heat. Add the shallot and cook, stirring often, until tender and aromatic but not browned, 2 to 3 minutes. Stir in the tomato, dried cherries, water, thyme, and salt and continue cooking until the cherries are plumped and the tomatoes are soft, about 
10 minutes, stirring occasionally. Let cool, then purée the jam in the food processor, adding a bit more water as needed to achieve a texture 
a bit thinner than applesauce. Set aside.

Parmesan Cookies

Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper or a silicone baking mat.

Combine the flour and Parmesan cheese in a food processor and pulse until the cheese is finely ground and well blended with the flour. Add the butter and cream cheese and pulse just until a cohesive dough forms, scraping down the sides as needed; avoid overmixing.

Form the dough into 24 balls about 
11/4 inches in diameter and set them on the baking sheet about 1 inch apart. Press your thumb into the center of each ball to make an indentation (it’s normal for the edges to crack a bit, but you can gently pinch together any particularly large cracks). Fill each indentation with some of the jam, about 1/2 teaspoon each.

Bake the cookies until firm and nicely browned around the edges, 30 to 35 minutes. Because this dough is a bit dense, be sure the cookies are thoroughly cooked, beyond just a light golden brown. If you pull them out too soon they may still be a bit underdone in the center. You can always snag one from the tray and break it in 2 to check — a snack for 
the cook.

Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely. Arrange the cookies on a platter for serving, or store in an airtight container for up to 2 days.


This recipe was adapted from Salty Snacks: Make Your Own Chips, Crisps, Crackers, Pretzels, Dips, and Other Savory Bites by Cynthia Nims, copyright © 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group. Photo Credit: Jennifer Martiné.


Calories per serving:

104 calories

Dietary restrictions:

Low Sodium Sugar Conscious, Low Potassium, Kidney Friendly, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 170g 261%
  • Carbs 185g 62%
  • Saturated 97g 484%
  • Fiber 9g 35%
  • Trans 4g
  • Sugars 11g
  • Monounsaturated 50g
  • Polyunsaturated 8g
  • Protein 63g 126%
  • Cholesterol 429mg 143%
  • Sodium 2,199mg 92%
  • Calcium 1,204mg 120%
  • Magnesium 121mg 30%
  • Potassium 953mg 27%
  • Iron 12mg 68%
  • Zinc 5mg 33%
  • Phosphorus 1,028mg 147%
  • Vitamin A 1,439µg 160%
  • Vitamin C 23mg 38%
  • Thiamin (B1) 2mg 123%
  • Riboflavin (B2) 2mg 93%
  • Niacin (B3) 14mg 72%
  • Vitamin B6 0mg 22%
  • Folic Acid (B9) 455µg 114%
  • Vitamin B12 1µg 25%
  • Vitamin D 3µg 1%
  • Vitamin E 6mg 32%
  • Vitamin K 34µg 42%
Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...