These tender, savory cheese cookies get their salty kick thanks to tangy Pecorino Romano PDO cheese. A perfect appetizer addition to any cheeseboard or for holiday entertaining, these cookies only require 5 basic ingredients!
These savory, cheesy thumbprint cookies got their inspiration from a press dinner I attended last month–a Pecorino Romano PDO-themed dinner at De Gustibus Cooking School. I’ve long been obsessed with the extra-tangy, sharp flavor of Pecorino Romano PDO, so I was thrilled to taste three different courses by Chef Kishen Jagmohan showcasing the versatility of the cheese.
Hosted by De Gustibus’ owner, Sal Rizzo, this class taught me so many new applications for Pecorino Romano PDO. During the hands-on portion of the class, we made tartlet shells made from baking a small pile of grated cheese. Once the cheese melted, we quickly placed the hot, flexible cheese round over a ramekin so it could cool into a shell that we filled with a mushroom cream and crispy mushrooms.
The second and third course featured the cheese in a few unusual applications–cheese and fish isn’t a pairing that I often think to incorporate. But the Pecorino Romano PDO-crusted black cod and panna cotta were both incredibly delicious!
These cookies are inspired by the dinner and all the ways that Pecorino Romano PDO can be utilized in different dishes. They’re adapted from the gorgonzola and fig jam thumbprint cookies in Jessie Sheehan’s new cookbook, Salty, Cheesy, Herby, Crispy Snackable Bakes. They’re snacky, cheesy and so good for holiday entertaining! I love pairing these with a tart sliced apple or crisp grapes on a cheeseboard.
Why you’ll love this recipe
- Robust savory flavor: Pecorino Romano PDO is a sheep’s milk cheese that has a naturally bold, complex flavor that’s sharper and tangier than cow’s milk cheese. Using grated cheese in the dough lends these cookies a full depth of flavor.
- Easy to make: The most time-intensive part of these cookies is grating the cheese (though you can also find pre-grated cheese in most supermarkets). Once the cheese is prepped, the dough can be mixed in 5 minutes!
- Sweet and savory: Thanks to a roll in granulated sugar, the savory dough gets a sweet contrast from the sugar coating and sweet jam. It’s a delicious combination that will keep you coming back for more!
Ingredients
- Unsalted butter: Since the cheese is quite salty and the star of the show, make sure to use unsalted butter.
- Black pepper: Just a bit of black pepper adds a slight kick to these cookies (giving a cacio e pepe vibe). If you’d like to swap out the pepper or simply add some additional spices, try adding a pinch of dried thyme, rosemary or basil.
- Pecorino Romano PDO: Pecorino Romano PDO is typically aged for 5-8 months, allowing it to develop a firm, slightly crumbly texture. PDO is a certification that means the cheese was made using traditional methods from the breed of sheep to the salting and aging process. This will guarantee the authenticity and quality of the cheese! I grated my cheese fresh (1 scant cup should be around 112g), but you can also find pre-grated Pecorino Romano PDO in stores. Pre-grated cheese tends to pack down a little more so if you’re not weighing your cheese, use closer to 2/3 cup of cheese.
- Jam: I used apricot jam in these, but you can use any kind you like. Fig, raspberry or hot pepper jelly could be really nice.
How to make these Pecorino Romano PDO thumbprint cookies
Step 1: Melt the butter and stir in the black pepper.
Step 2: Stir in the grated Pecorino Romano PDO.
Step 3: Stir in the flour and use your hands to knead the dough into a ball.
Step 4: Form ~1 tablespoon/15g balls of dough and roll them in sugar.
Step 5: Use your finger to make an imprint in each dough ball, smooth the edges, then fill with jam.
Step 6: Freeze for 30 minutes, then bake until golden brown around the edges.
Make ahead and storage
If you’d like to make these cookies ahead of time, you can assemble the cookies through the jam filling stage. Freeze the cookies on a parchment lined baking sheet until solid (about 30 minutes), then place in a freezer-safe bag or container, and freeze for up to a week.
After baked, these cookies will last in a Tupperware for a few days at room temperature (but will soften over time). They’re best enjoyed the day they’re made or a day after!
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Cheesy Thumbprint Cookies
Ingredients
- 4 tbsp unsalted butter, melted 57g
- 1/8 tsp black pepper
- 1 scant cup Pecorino Romano PDO, freshly grated* 112g
- 1/2 cup + 2 tbsp all-purpose flour 75g
- 2 tbsp granulated sugar, for rolling
- 3 tbsp jam, any kind I used apricot but you could try fig, raspberry or hot pepper jelly
Instructions
- In a medium bowl, stir together the butter and black pepper. Stir in the cheese until well combined.
- Stir in the flour until you have a crumbly dough. Use your hands to gather the dough into one big mass, kneading gently until all the loose crumbs are incorporated. The dough will still feel a little crumbly–keep kneading until most of the dough holds together in a ball.
- Roll dough into 1 tbsp-sized balls (about 15g each). Roll each dough ball in granulated sugar.
- Use your finger to press a divot into each dough ball, then gently smooth out the edges–a few cracks are okay!
- Place on a parchment-lined baking sheet and fill each dough ball with a scant 1/2 tsp of jam. Freeze cookies for 25 minutes. If you'd like to make these cookies ahead of time, you can also flash freeze the cookies at this point (freeze until hard), place in a freezer-safe container, and freeze for up to a week. In the meantime, preheat the oven to 375 Farenheit.
- Bake cookies for 20 minutes, or until fragrant and golden brown around the edges. Let cool and enjoy!
Barbara Pugliese
This recipe is SO good and also easy. We made them and used fig preserves-I think it wasn’t enough of a contrast-not bright-too sweet
–so we made them again with hot pepper jelly-really delicious!
erika
Great feedback–thank you Barbara!
Lisa
I am looking forward to trying this recipe. What is the asterick by the Pecorino Romano PDO for?
Thanks!
erika
Just to note the difference between freshly grated and pre-grated cheese–see note at the bottom of the recipe card!
Carol
Congrats Erika, I love how your blog’s look and content (and photography!) is evolving. Just smashing!
erika
Thank you so much Auntie Carol!!