Ingredients
- 8 oz (225g) butter, softened
- 3.5 oz (100g) white cheddar, grated
- 3.5 oz (100g) monterey jack, grated
- 1 jalapeño
- 1 rosemary sprig (leaves only)
- 1/2 tsp salt
- .9oz (25g) sugar
- 1 egg
- 6.7 oz (190g) flour
Instructions
Chop the grated cheese, jalapeño, and rosemary leaves finely. Set aside.
In a big bowl, cream the softened butter, sugar, and salt. Mix in the cheese stuff.
Incorporate the egg into the dough.
Add flour in batches to the butter-cheese mixture and mix it to form a dough. Cover and chill for about 30 minutes.
Preheat oven to 350°F and line trays with parchment paper.
Make 1 ½ inch dough balls and place them on the cookie tray.
Create an imprint in each dough ball with your thumb or spoon.
Fill with bourbon tomato jam.
Bake for 20-25 minutes. The cookies should be slightly golden.
Remove from the oven and let them cool slightly.
Store cookies in single layers (the jam will stick to the bottom of the cookies). Can freeze! Pop them in an air fryer quick to get that crunch back if they’re softened after a few days.