Manchego Thumbprint Cookies with Fig Preserves


These savory thumbprint cookies are infused with tangy cheese, fresh herbs, and a bit of heat.

Manchego Thumbprint Cookies with Fig Preserves on teal plate
Photo: Brie Passano
Prep Time:
25 mins
Bake Time:
15 mins
Total Time:
40 mins
50 cookies


  • 1 ½ cup all-purpose flour

  • ¾ cup yellow cornmeal

  • 1 teaspoon finely chopped fresh rosemary

  • ½ teaspoon baking powder

  • ¼ teaspoon crushed red pepper

  • 1 cup cold butter

  • 7 ounce Manchego cheese, shredded (1 3/4 cups)

  • 1 egg, lightly beaten

  • 2 tablespoon milk

  • ½ - ¾ cup fig preserves


  1. Preheat oven to 350°F. In a large bowl stir together the first five ingredients (through crushed red pepper). Using a pastry blender, cut butter and Manchego cheese into flour mixture until mixture resembles fine crumbs. Stir in egg and milk until well blended. Form the mixture into a ball and knead gently until smooth.

  2. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Press your thumb into center of each ball.

  3. Bake 15 to 18 minutes or until bottoms are light brown. If cookie centers have puffed up during baking, press again with the back of a small spoon. Remove, cool on a wire rack. Before serving, fill centers with fig preserves.

To Store

Place unfilled cookies in an airtight container. Store in the refrigerator up to 1 week or freeze up to 3 months.

Nutrition Facts (per serving)

82 Calories
5g Fat
7g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 50
Calories 82
% Daily Value *
Total Fat 5g 6%
Saturated Fat 4g 20%
Cholesterol 17mg 6%
Sodium 72mg 3%
Total Carbohydrate 7g 3%
Total Sugars 2g
Protein 2g
Vitamin C 0.3mg 2%
Calcium 41mg 3%
Iron 0.3mg 2%
Potassium 15mg 0%
Folate, total 8.3mcg

*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.

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