Cheese Shortbread Thumbprints

Appetizers

These elegant hors d’oeuvres are delicious on their own, or topped with Gay Lea Sour Cream and garnishes.

  • Total Preparation Time: 50 minutes

Makes 3 dozen thumbprints.

Rating: 4 Stars
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Ingredients

1 1/2 cups 375 mL BLACK RIVER - Monterey Jack
1/2 cup 125 mL BLACK RIVER - Parmesan
1/2 cup 125 mL GAY LEA - Salted Butter
1 Egg, separated
1/4 tsp 1 mL Pepper
1 cup 250 mL All Purpose Flour
1 cup 250 mL Skinned Hazelnuts, or almonds finely chopped
1 tsp 5 mL GAY LEA - Regular Sour Cream
1 tsp 5 mL Dried Dill
36 36 smoked salmon, small strips
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Instructions

  1. Preheat oven to 350°F (180°C).
  2. In food processor, pulse together Monterey Jack cheese, Parmesan cheese and butter until smooth. Blend in yolk and pepper. Pulse in flour just until soft dough forms.
  3. Place hazelnuts in shallow bowl. Place egg white in another shallow bowl. Roll tablespoons of dough into 1” (2.5 cm) balls. Dip in egg white; roll in nuts to coat. Transfer to parchment paper-lined baking sheets. With thumb, indent centre of each ball. Refrigerate for 15 minutes.
  4. Bake in centre of oven for 15 minutes or until firm and slightly golden. Let cool on pan on racks.
  5. Stir together sour cream and dill. Spoon into each indentation. Top with thin strip of smoked salmon.

Try different toppings on the shortbread thumbprints:

  • Hot pepper jelly with sour cream topped with fresh coriander and smoked trout or crab.
  • Sour cream with horseradish topped with thin sliver of rare roast beef.

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Ingredients

1 1/2 cups 375 mL BLACK RIVER - Monterey Jack
1/2 cup 125 mL BLACK RIVER - Parmesan
1/2 cup 125 mL GAY LEA - Salted Butter
1 Egg, separated
1/4 tsp 1 mL Pepper
1 cup 250 mL All Purpose Flour
1 cup 250 mL Skinned Hazelnuts, or almonds finely chopped
1 tsp 5 mL GAY LEA - Regular Sour Cream
1 tsp 5 mL Dried Dill
36 36 smoked salmon, small strips
Add to Shopping List View Shopping List

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