Thumbprint cookies are already a delight, but adding Black Currant Dark Balsamic and Thyme Olive Oil takes them to an entirely new level. The fruity, tart black currant filling contrasts beautifully with the herbaceous thyme in the buttery cookie base, creating a sophisticated flavor profile that’s both sweet and savory. These cookies feel like something you’d find in a fancy bakery, but they’re easy enough to make at home. The filling has a jammy, concentrated flavor, while the thyme adds a subtle, aromatic touch that keeps you reaching for another bite.

I N G R E D I E N T S :

• 1 ½ cups gluten-free all-purpose flour
• ½ cup Rocky Mountain Olive Oil Thyme Infused Olive Oil
• ½ cup sugar
• 1 egg
• 1 tsp vanilla extract
• 1 tablespoon dried thyme
• ½ cup Rocky Mountain Olive Oil Black Currant Dark Balsamic Vinegar (reduced to a thick syrup)

I N S T R U C T I O N S :

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix flour and salt in a bowl.
3. In another bowl, beat together Thyme Olive Oil, sugar, egg, vanilla & dried thyme.
4. Combine wet and dry ingredients, roll dough into balls, and press a thumbprint into each.
5. Bake for 10 minutes, then fill thumbprints with Black Currant Dark Balsamic reduction.