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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Parmesan Thumb Prints w/ Apricot Onion Jam Recipe

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This recipe for Parmesan Thumb Prints w/ Apricot Onion Jam is from THYME TO COOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup Land O LakesŪ Butter, softened
1/4 cup sugar
2 cups all-purpose flour
1 cup grated Parmesan cheese

Apricot Onion Jam
2 tbsp. butter
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 tsp. salt
Directions:
Directions:
Heat oven to 350°. 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 an 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 jam.


Melt butter in a 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 an airtight container in refrigerator.
Personal Notes:
Personal Notes:
These were one of the favorites of the Victorian Tea I catered for several years.

 

 

 

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