1/4 cup sugar
2 cups all-purpose flour
1 cup grated Parmesan cheese
Bacon Balsamic Onion Jam
3 slices thick-cut bacon, chopped*
2 medium (2 cups) red onions, chopped
2/3 cup water
2/3 cup balsamic vinegar
1/2 cup firmly packed brown sugar
1 teaspoon Dijon mustard
Tomato Rosemary Onion Jam
1 medium (1 cup) white onion, chopped
1/3 cup firmly packed brown sugar
1 (14.5-ounce) can petite diced tomatoes, drained
1 teaspoon chopped fresh rosemary
Apricot Onion Jam
1 large (1 1/2 cups) yellow onion, chopped
1/2 cup chopped dried apricots
1/4 cup firmly packed brown sugar
1/4 cup honey
1/4 teaspoon salt
Heat oven to 350°F. Line baking sheets with parchment paper; set aside.
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.)
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.)
Bake 9-11 minutes or until light golden brown around edges. Transfer to cooling rack. Cool completely.
Fill each thumbprint indentation with about 1 teaspoon desired jam. Serve immediately.
To Make Bacon Balsamic Onion Jam:
Cook bacon in 2-quart saucepan over medium heat 5 minutes or until browned and cooked; add onions. Continue cooking 3-5 minutes or until onions are softened; add all remaining ingredients. Cook, stirring occasionally, until mixture just comes to a boil. Continue cooking 35-40 minutes until almost all liquid is evaporated. Store any leftover jam in airtight container in refrigerator.
*Substitute 5 slices regular bacon.
To Make Tomato Rosemary Onion Jam:
Melt butter in 2-quart saucepan over medium heat; add onions. Cook 3-5 minutes or until slightly softened; add brown sugar, tomatoes and 1/2 teaspoon rosemary. Cook, stirring occasionally, 15-20 minutes or until almost all liquid is evaporated and jam is slightly thickened. Stir in remaining rosemary. Store any leftover jam in airtight container in refrigerator.
To Make Apricot Onion Jam:
Melt butter in 2-quart saucepan over medium heat; add onions. Cook 3-5 minutes or until slightly softened; add apricots, brown sugar, honey and salt. Cook, stirring occasionally, 15-20 minutes or until almost all liquid is evaporated and jam is slightly thickened. Store any leftover jam in airtight container in refrigerator.
- This is a shortbread-type cookie with a high proportion of butter to flour and sugar. The dough may seem slightly more crumbly and may need to be beaten 5-7 minutes or until butter coats flour and mixture comes together. If dough is dry and crumbly after beating, add 1-2 tablespoons cream or soft butter, adding 1 tablespoon at a time, until dough forms.
- The butter in this recipe should be softened, but not melted. For best results let butter stand at room temperature 20-30 minutes before mixing the cookie dough. Or, cut butter into chunks or pieces for easier mixing.
- Package thumbprints and jam separately to give as gifts.
- Leftover jam can be used as a sandwich spread, to top brie or goat cheese, mixed into cream cheese as a dip or spread, added to a panini sandwich, or as a topping for beef or pork.
- Each jam recipe makes 1 cup.
Read more about this recipe on Recipe Buzz® Blog.