Pimiento Thumbprint Shortbreads with Jam

Total Time:Prep: 15 min. Bake: 15 min./batch
Margaret Knoebel

Recipe by Courtnee Williams, luray, Tennessee

Tested by Margaret Knoebel

Taste of Home's Editorial Process

Published on Sep. 24, 2025

A twist on the classic jam-filled shortbreads, these savory and sweet treats are packed with flavor. Try mixing things up by using tomato bacon jam or raspberry jam instead of hot pepper jelly. —Courtnee Williams, Luray, Tennessee

TEST KITCHEN APPROVED

Pimiento Thumbprint Shortbreads with Jam

Contest Winner
Add your review
Yield:about 3-1/2 dozen
Prep:15 min
Cook:15 min
Save Saved Saving print

Ingredients

  • 2 containers (8 ounces each) refrigerated pimiento cheese
  • 2 tablespoons butter, melted
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup hot pepper jelly
Text Ingredients
Shop Recipe

Directions

  1. 1
    Preheat oven to 350°. Combine pimiento cheese and butter in a large bowl. Beat in flour and salt until combined.
  2. 2
    Roll dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb. Fill each indentation with 1/2 teaspoon jam.
  3. 3
    Bake until bottoms are brown, 15-17 minutes. Remove from pans to wire racks to cool.

Nutrition Facts

1 piece: 72 calories, 3g fat (1g saturated fat), 7mg cholesterol, 160mg sodium, 9g carbohydrate (2g sugars, 0 fiber), 2g protein.
Tester
Margaret Knoebel
Margaret is a recipe editor/tester at Taste of Home, where she prepares recipes for the photo studio and creates cooking videos. She tests the recipe contest submissions for Taste of Home, so if you submit recipes often, Margaret knows your name and loves to read about how you created each dish! She’s an alumna of the Culinary Institute of Amer...
Read More
Margaret Knoebel
Loading Popular in the Community
Loading Reviews