santa's savory thumbprint cookies

How To Make santa's savory thumbprint cookies

• 1

  Heat oven to 350°F. Line baking sheets with parchment paper; set aside.
• 2

  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.)
• 3

  Shape dough into 1-inch balls. Place, 2 inches apart, onto prepared baking sheets. Make indentation in center of each cookie with thumb or back of spoon. (Edges may crack slightly.)
• 4

  Bake 9-11 minutes or until light golden brown around edges. Cool completely.
• 5

  Fill each thumbprint indentation with about 1 teaspoon desired dip. Serve immediately.
• 6

  FOR ARTICHOKE DIP Combine cream cheese, sour cream, and mayo and mix until creamy and combined.
• 7

  Add chopped artichokes, bell pepper, and cheese. Blend into mixture completely.
• 8

  Chill mixture until firm set.
• 9

  FOR BRUSCHETTA In a bowl combine all ingredients. Toss lightly to coat with oil. Taste for salt and pepper taste and also it may need more oil. Allow to chill for an hour for flavors to marry.
• 10

  FOR GREEN PEA PESTO In a food processor pulse together peas, garlic, Parmesan cheese, 1 teaspoon of salt and 1/4 teaspoon of pepper.
• 11

  While food processor is running drizzle in olive oil until mixture is smooth. Check for salt and pepper and add more to your taste.
• 12

  Set mixture aside until ready to be place in thumbprint cookies.
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