Valley Fig Growers

Savory Jarlsberg Thumbprints with California Fig-Pepper Jelly

Makes 40 appetizers.


1 cup butter (2 sticks), softened

2 large egg yolks

2 cups all-purpose flour

3 cups (12 ounces) shredded Jarlsberg cheese

1 cup grated fresh parmesan cheese

1 1/2 cups finely chopped, toasted pecans or unblanched almonds

3/4 cup finely chopped, stemmed Blue Ribbon Orchard Choice or Sun-Maid California Figs

1/2 cup hot pepper jelly (red or green)



  1. Preheat oven to 350°. Place butter in large bowl. Beat with electric mixer on medium speed until creamy. Beat in egg yolks. On low speed, gradually beat in flour. Stir in Jarlsberg, parmesan and nuts. Divide dough into 4 equal portions.  Wrap 3 in wax paper or plastic wrap and chill. On work surface, form remaining portion of dough into 10 (1 1/2-inch) balls. Place balls, 1 1/2-inches apart, on ungreased baking sheet.  With thumb or back of wooden spoon, make 1/2-inch indentation in center of each cookie. Bake for 15 to 20 minutes or until light golden brown.  If needed, press back of teaspoon into cookies to re-form indentations. Remove cookies to wire rack to cool. Repeat shaping and baking with remaining dough. To serve, in small bowl, stir together figs and jelly. Fill each cookie with about 1 teaspoon fig-pepper jelly

Make ahead note: Dough can be prepared 1 to 2 days ahead. Form dough into 1 1/2-inch cylinder, wrap airtight and chill or freeze for longer storage. Baked cookies can be stored unfilled, in airtight container for 2 days or frozen. To re-crisp, place on baking sheet in 350° oven for 2 to 4 minutes. Cool. Fill with fig-pepper jelly as directed.

Photo David Campbell

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Nutrition Information

amount per serving

  • Calories 144
  • % Calories from Fat 66%
  • Fat 11
  • Cholesterol 29
  • Protein 4
  • Carbohydrates 9
  • Fiber 1
  • Iron 0.5
  • Sodium 129
  • Calcium 92
  • Potassium 44