Cheese & Olive Thumbprint Cookies
Updated Oct 20, 2022, Published Sep 01, 2016
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Cheese & Olive Thumbprint Cookies
Ingredients
- 2 cups grated sharp cheddar cheese or dairy-free cheese shreds
- 1 cup gluten-free flour, see page 75
- 6 tablespoons cold unsalted butter or dairy-free buttery sticks, chopped
- 1 large egg
- ½ teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 1 cup pitted Kalamata olives
- ½ cup toasted pine nuts
- 1 garlic clove, chopped
- 2 tablespoons extra-virgin olive oil
Instructions
- Place the grated cheese, flour, butter, egg, pepper, and cayenne pepper in the bowl of a food processor fitted with a steel blade. Process until the mixture starts to form a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- In the bowl of a food processor fitted with a steel blade, combine the olives, pine nuts, and garlic. Pulse several times to chop roughly. Add the olive oil and process until almost smooth. Place in a small mixing bowl, cover with plastic wrap, and refrigerate until ready to use.
- Preheat the oven to 400°F. Line two baking sheets with parchment paper or silicone baking mats.
- Shape the dough into 1½-inch balls and place on the prepared baking sheets, spacing at least 1 inch apart. Bake for 5 minutes. Remove the pans from the oven but keep the oven on.
- Press your thumb into the center of each ball, creating an indentation. Fill each indentation with a small spoonful of the olive mixture. Bake for 5-7 minutes or until the cookies are firm. Serve warm or cooled.
Nutrition
Calories: 120kcalCarbohydrates: 4gProtein: 3gFat: 10gSaturated Fat: 4gCholesterol: 24mgSodium: 149mgPotassium: 30mgVitamin A: 220IUCalcium: 76mgIron: 0.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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