Recipes and Cooking Cheddar-Blue Thumbprints Be the first to rate & review! As far as fall desserts go, these cheesy thumbprints are perfect for everyone who likes salty more than sweet. Just as good as any cheese plate, this is one fall cookie recipe you'll want to keep handy. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 2, 2014 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Bake Time: 13 mins Cool Time: 15 mins Total Time: 58 mins Servings: 42 Yield: 42 Jump to Nutrition Facts Ingredients 1 ½ cup shredded white cheddar cheese or extra-sharp cheddar cheese (6 ounces) ½ cup finely shredded Parmesan cheese (2 ounces) ½ cup butter, softened 1 egg yolk ¼ teaspoon ground black pepper 1 cup all-purpose flour 1 egg white 1 tablespoon water 1 ¼ cup finely chopped almonds, lightly toasted ⅓ cup seedless raspberry preserves 4 ounce blue cheese, cut into small cubes Directions Preheat oven to 350°F. Line a cookie sheet with parchment paper or lightly grease a cookie sheet; set aside. In a food processor combine cheddar cheese, Parmesan cheese, and butter. Cover and process until well mixed. Add egg yolk and pepper; cover and process until combined. Add flour; cover and process with on/off pulses until a soft dough forms. (Or in a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in cheddar cheese and Parmesan cheese until combined. Beat in egg yolk and pepper. Beat in flour until a soft dough forms.) In a small bowl combine egg white and the water. Place almonds in a shallow dish. Shape dough into 3/4-inch balls. Roll balls in egg white mixture, then in almonds to coat. Place 1 inch apart on the prepared cookie sheet. Press your thumb into the center of each ball, reshaping as necessary. Bake about 10 minutes or until edges are firm and cookies are light brown. If cookie centers puff during baking, re-press with the back of a small spoon. Spoon preserves into indentations of cookies. Top each cookie with a cube of blue cheese. Bake for 3 to 4 minutes more or until blue cheese is softened. Transfer cookies to a wire rack; cool for 15 minutes before serving. Cover and chill within 2 hours. To Store: Cool cookies completely. Place in a single layer in an airtight container; cover. Store in the refrigerator for up to 2 days. Tips If you prefer to eat leftover cookies warm, place the chilled cookies on a cookie sheet and reheat in a warm oven. Rate it Print Nutrition Facts (per serving) 87 Calories 6g Fat 5g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 42 Calories 87 % Daily Value * Total Fat 6g 8% Saturated Fat 3g 15% Cholesterol 17mg 6% Sodium 101mg 4% Total Carbohydrate 5g 2% Total Sugars 1g Protein 3g Vitamin C 0.2mg 1% Calcium 66mg 5% Iron 0.3mg 2% Potassium 42mg 1% Folate, total 9.8mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.