Pizza Thumbprint Cookies

Name: Pizza Thumbprint Cookies
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 30 to 32 cookies
Ingredients: 1 cup store-bought pizza sauce; 1 cup (2 sticks) unsalted butter, at room temperature; 2 tablespoons sugar; 2 cups all-purpose flour (see Cook's Note); 1 cup grated Parmesan (about 4 ounces), plus more for sprinkling; Kosher salt and freshly ground black pepper; 1 large egg; 2 whole-milk mozzarella cheese sticks, cut into 1/8-inch slices (about 32 slices)

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Level: Easy

Total: 1 hr 45 min (includes cooling time)
Active: 30 min

Yield: 30 to 32 cookies

This fun, savory take on classic thumbprint cookies combines all the best parts of pizza into one-bite treats. The cookies have just a hint of sweetness and balance out the zesty tomato sauce, gooey melted mozzarella and nutty Parmesan filling. They’re elegant enough to serve cocktail party guests and also great to have on hand when a pizza craving hits.

Level: Easy

Total: 1 hr 45 min (includes cooling time)
Active: 30 min

Yield: 30 to 32 cookies

Ingredients

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1 cup store-bought pizza sauce

1 cup (2 sticks) unsalted butter, at room temperature

2 tablespoons sugar

2 cups all-purpose flour (see Cook's Note)

1 cup grated Parmesan (about 4 ounces), plus more for sprinkling

Kosher salt and freshly ground black pepper

1 large egg

2 whole-milk mozzarella cheese sticks, cut into 1/8-inch slices (about 32 slices)

Directions

Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment.
Spread the pizza sauce in a medium skillet, creating an even layer. Bake, stirring every 10 minutes, until thickened and reduced by half, about 30 minutes. Set aside to cool completely.
Meanwhile, beat the butter and sugar in a stand mixer fitted with a paddle attachment until smooth; about 2 minutes. Add the flour, Parmesan, 1 teaspoon salt, a couple grinds of pepper and 1 tablespoon water. Mix until the dough just comes together (it will be slightly crumbly but should hold together when squeezed).
Using a tablespoon-size scoop, scoop portions of the dough onto the prepared baking sheets, 15 or 16 scoops per sheet. Once you've scooped all the dough, roll each portion into a ball. Use your thumb or a 1/2-teaspoon measuring spoon to make an indentation in the center of each ball, deep enough to fill but not so deep as to reach the pan underneath. Refrigerate for 20 minutes.
Whisk the egg and 1 tablespoon water in a small bowl. Using a pastry brush, brush the top of the chilled cookies with the egg wash and sprinkle with a light dusting of Parmesan. Bake, rotating the baking sheets from front to back and top to bottom, until golden brown around the bottom and top edges, 20 to 25 minutes.
Remove the cookies from the oven and lightly press a slice of mozzarella stick into each indentation, which will have puffed slightly. Top with 1/2 teaspoon of the pizza sauce and another sprinkling of Parmesan. Continue to bake until the cheese is melted, 2 to 3 minutes.
Let rest for 5 minutes, then remove the cookies to a rack to cool completely.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)