Appetizers & Side Dishes
Cheddar Pecan Thumbprints with Thyme Roasted Grapes
Prep Time: 30 min | Cook Time: 40 min | Servings: 36 apps
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Prep Time
30 min
Cook Time
40 min
Servings
36 apps
Make these thumbprint cookies and wow everyone who gives them a try with the lovely combination of Sargento® Shredded Extra Sharp Cheddar Cheese in aromatic thyme spiced dough. The pecans in this dessert add a distinctly sweet and nutty flavor while the roasted grape topping for each cookie is unexpected and delicious!
Ingredients
- 1 pound seedless red grapes, stems removed
- 1 Tbsp. olive oil
- 3/4 tsp. dried thyme, divided
- 1/2 cup cold unsalted butter, cut into small pieces
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 tsp. salt
- 2 cups (8 oz) Sargento® Shredded Extra Sharp Cheddar Cheese
- 2 eggs
- 1/2 cup ice cold water
- 1 cup finely chopped pecans
Directions
- Preheat oven to 400°F. Toss grapes in olive oil and place on baking sheet. Sprinkle with 1/2 tsp. thyme and roast 20 minutes.
- Add butter, whole wheat flour, all-purpose flour, salt and 1/4 tsp. thyme to food processor bowl. Mix until ingredients resemble coarse sand. Add cheese and pulse. Add eggs, one at a time, and mix until dough starts to form a ball. Add water and mix until incorporated, scraping sides with a spatula if needed.
- Using cookie scoop, shape walnut-sized balls of dough and roll each in pecans. Place on parchment-lined cookie sheet and use 1/2 teaspoon measuring spoon to press an indentation in center of each. Fill each "thumbprint" with 3-4 roasted grapes.
- Bake 15-17 minutes at 400°F. Cool before serving.
