Savory Bacon Thumbprints with Organic Strawberry Pepper Jam
Recipe by Executive Chef, John McConnell
Yield: 2 dozen savory cookies
¼ cup diced bacon
1 cup all-purpose flour
1/3 cup yellow cornmeal, fine
½ tsp ground cinnamon
¼ tsp sea salt
½ cup (4 oz) unsalted butter, softened
½ cup packed brown sugar
1 tsp lemon zest
1 egg yolk
1 tsp vanilla extract
Render bacon crisp in a cast iron pan. Remove bacon and transfer to a paper towel lined plate. Let cool completely.
Using a stand mixer with paddle attachment, beat butter, brown sugar, and lemon zest in large bowl until fluffy, about 3 minutes. Beat in egg yolk and vanilla.
In a separate bowl, whisk together the flour, cornmeal, bacon, cinnamon and sea salt. In 2 additions, gently add dry ingredients into butter mixture. Mix in between additions. Gather all of the dough into a large ball and wrap tightly in plastic wrap. Chill for at least 30 minutes or up to 24 hours.
Preheat oven to 350°.
Shape chilled dough into 1-inch rounds. Place 1 inch apart on a parchment paper-lined baking sheet. Press thumb into each ball, forming an indentation. Fill each cookie with about 1/8 teaspoon of Clif Family Organic Strawberry-Pepper Jam.
Bake for 10 – 12 minutes or until golden brown. Cool on baking sheet for 5 minutes, then transfer to a wire cooling rack. Allow to cool completely. Store cookies in an airtight container for up to 4 days.
Pair with a glass of Clif Family’s Gary’s Improv Zinfandel.