cherry tomato thumbprint cookies


cherry no. 9 fall in love again® pepper jelly jam
  1. Place cherry tomatoes in a saucepan and cook on medium for 12–15 minutes or until liquid is reduced to a thick sauce. Let cool slightly.
  2. Add red pepper jelly and sugar and stir until dissolved. Pulse in a small food processor until tomato skins are combined.
  3. Refrigerate for 20 minutes before filling cookies. Mixture should be thick.

cookie dough
  • 1 Egg, separated
  • ¼ cup Brown sugar firmly packed
  • 1 cup Flour
  • 1 pinch Salt
  • ¼ cup Shortening
  • 1 tsp Vanilla
  • ¼ cup Butter
  • 1 cup Walnuts, finely chopped
  1. Preheat oven to 350º. Cream butter, shortening and brown sugar in a stand mixer on medium speed until fluffy. Add egg yolk and vanilla.
  2. Combine flour and salt in a small bowl. Add flour mixture to the mixer a little at a time, making sure not to over beat.
  3. In a separate bowl, beat 1 egg white and set aside.
  4. Make 16 quarter-sized balls with the dough and create a deep well in each cookie using your thumb or the back of a small spoon. Cookies expand when baking, so smaller balls are better.
  5. Place unfilled cookies into the freezer for 15 minutes prior to baking.
  6. Remove and bake for 16–18 minutes until golden brown. Remove and reform the wells if needed. Let cool and fill with tomato jam.

Recipe and photography by Nancy Farrar

Read “An old-fashioned Texas Christmas