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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Cheddar Pecan Thumbprints with Thyme Roasted Grapes
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 recipe 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
  1. 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.
  2. 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.
  3. 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.
  4. Bake 15-17 minutes at 400°F. Cool before serving.