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Ham and Gruyere Thumbprints

  • yield: Makes 3 dozen

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Ingredients

  • 1/2 cup (1 stick) unsalted butter, cut into large pieces
  • 1/2 teaspoon coarse salt
  • 1 cup water
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup finely chopped or ground Black Forest ham (2 ounces)
  • 1 cup finely shredded Gruyere cheese, plus 36 cubes (1/2 inch) for centers (8 ounces total)

Cook's Note

The thumbprints can be partially prepared ahead and then frozen. Form and bake thumbprints as directed in steps 1 to 3. Transfer to wire racks to cool before inserting cheese cubes; place on clean baking sheets, and freeze until firm, about one hour, before freezing in airtight containers, up to six weeks. To serve, remove from freezer and bake (without thawing) in a 425-degree oven for about 15 minutes.

Directions

  1. Step 1

    Preheat oven to 400 degrees. Bring butter, salt, and the water to a boil in a large, heavy saucepan over medium heat, stirring occasionally. Add flour; stir vigorously until incorporated. Continue to cook, stirring, until the mixture pulls away from sides of pan and a thin film forms on bottom of pan, 1 to 2 minutes. Remove from heat; let cool 2 minutes.

  2. Step 2

    Transfer dough to a large bowl; add eggs 1 at a time, beating with a wooden spoon to incorporate each before adding the next, about 2 minutes. Stir in pepper, ham, and shredded cheese.

  3. Step 3

    Spoon dough into a pastry bag fitted with a 1/2-inch star tip. On baking sheets lined with nonstick baking mats or parchment paper, pipe rosettes (each 1 1/2 inches wide), 2 inches apart. Make a deep indentation at the center of each with your thumb (dampen thumb to keep it from sticking to dough). Bake, rotating sheets halfway through, until crisp and golden, 25 to 30 minutes.

  4. Step 4

    Remove from oven; press a cheese cube in each indentation. Continue baking until cheese is melted, about 10 minutes. Serve warm.

Source
MSL Cookbook Vol. 2; The New Classics

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Reviews (8)

  • goldenkarma787 18 Nov, 2011

    I was so excited about this recipe. They were so pretty and fun to make and most of my guests ate them. If I had tasted them before the party though, I wouldn't have served them. I thought they tasted like feet or dog kibble. My husband swears they were good. He's either just being nice or I was the odd man out. For the price of gruyere and the many other great recipes Martha offers, I won't make them again.

  • RosalieCeurvels 9 Nov, 2011

    Great quick easy recipe . Freezing thumbprints after baking and taking out as needed then put on the cheese and it was terrific ! Great for unexpected guest .

  • RosalieCeurvels 9 Nov, 2011

    Great quick easy recipe . Freezing thumbprints after baking and taking out as needed then put on the cheese and it was terrific ! Great for unexpected guest .

  • hollydazed 21 Feb, 2011

    dear kristamozina: The thumbprints can be partially prepared ahead and then frozen. Form and bake thumbprints as directed in steps 1 to 3. Transfer to wire racks to cool before inserting cheese cubes; place on clean baking sheets, and freeze until firm, about one hour, before freezing in airtight containers, up to six weeks. To serve, remove from freezer and bake (without thawing) in a 425-degree oven for about 15 minutes.

  • kristamozina 16 Jan, 2010

    They say in the comments that this is freezable. How does that work? Before baking or after?

  • rsontag 11 Dec, 2009

    Perfect and delicious! Shockingly quick and easy too. Get all of your ingredients and supplies ready to go, and then rock it! I'm supposed to be taking them to a party (and I am!), but I can't stop eating them!

  • RosalieCeurvels 27 Nov, 2008

    These were absolutly delicious . Everyone loved them and requested the recipe.. Easy to make . Our grandson who is 10 helped but found it difficult to use a pastry bag with tip so we ended up using a rounded teaspoon full just as you would if you were making cookies and then thumbprinted those before baking. Thank you for the great recipe.

  • RosalieCeurvels 27 Nov, 2008

    These were absolutly delicious . Everyone loved them and requested the recipe.. Easy to make . Our grandson who is 10 helped but found it difficult to use a pastry bag with tip so we ended up using a rounded teaspoon full just as you would if you were making cookies and then thumbprinted those before baking. Thank you for the great recipe.