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1
Heat oven to 350F.
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2
Line baking sheets with parchment paper; set aside.
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3
Combine 1 cup butter and sugar in bowl; beat at medium speed, scraping bowl often until creamy.
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4
Add flour and Parmesan cheese.
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5
Beat at low speed until well mixed.
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6
Mixture may be crumbly.
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7
Shape dough into 1-inch balls.
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8
Place, 2 inches apart, onto prepared baking sheets.
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9
Make indentation in center of each cookie with thumb or back of spoon.
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10
Edges may crack slightly.
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11
Bake 9-11 minutes or until light golden brown around edges.
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12
Transfer to cooling rack.
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13
Cool completely.
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14
Fill each thumbprint indentation with about 1 teaspoon desired jam.
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15
Serve immediately.
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16
To Make Bacon Balsamic Onion Jam: Cook bacon in 2-quart saucepan over medium heat 5 minutes or until browned and cooked; add onions.
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17
Continue cooking 3-5 minutes or until onions are softened; add all remaining ingredients.
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18
Cook, stirring occasionally, until mixture just comes to a boil.
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19
Continue cooking 35-40 minutes until almost all liquid is evaporated.
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20
Store any leftover jam in airtight container in refrigerator.
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21
*Substitute 5 slices regular bacon.
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22
To Make Tomato Rosemary Onion Jam: Melt butter in 2-quart saucepan over medium heat; add onions.
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23
Cook 3-5 minutes or until slightly softened; add brown sugar, tomatoes and 1/2 teaspoon rosemary.
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24
Cook, stirring occasionally, 15-20 minutes or until almost all liquid is evaporated and jam is slightly thickened.
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25
Stir in remaining rosemary.
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26
Store any leftover jam in airtight container in refrigerator.
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27
To Make Apricot Onion Jam: Melt butter in 2-quart saucepan over medium heat; add onions.
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28
Cook 3-5 minutes or until slightly softened; add apricots, brown sugar, honey and salt.
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29
Cook, stirring occasionally, 15-20 minutes or until almost all liquid is evaporated and jam is slightly thickened.
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30
Store any leftover jam in airtight container in refrigerator.
