1-First, prepare the cheese mix: Finely chop the grated cheeses with the rosemary and jalapeño, or process briefly in a food processor, then set it aside.

2-Next, cream the butter: In a large bowl, cream together the softened butter, white sugar, and salt, then add the cheese-herb mixture and combine well. Don’t rush this part it’s where the magic begins!

3-Add the egg and mix until fully incorporated, creating a rich base for your dough.

4-Now, combine the all-purpose flour and semolina, then add this mixture to the butter-cheese mix in two batches, stirring after each addition. If needed, use floured hands to bring the dough together it’s that simple!

5-Chill the dough in the refrigerator for about 30 minutes while you preheat the oven to 350°F / 180°C and line two baking trays with parchment paper. Shape the dough into 1 ½ inch balls, placing them 2 inches apart on the trays, then use a moistened thumb or finger to make a deep well in the center of each.

6-Fill each well generously with the prepared bourbon tomato jam, then bake for 20-25 minutes, switching tray positions halfway through. Keep an eye on them they’re done when the bottoms are golden and the tops are light golden. Let the cookies cool slightly on the trays before serving, and you’ve got a fresh batch of cheesy thumbprint savory cookies!

7-For the bourbon tomato jam, combine all ingredients except the bourbon in a saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Increase heat to maintain a boil, gently crush the tomatoes, and cook for about 5 minutes. Stir in the bourbon and continue cooking until the mixture thickens into a syrupy jam with visible tomato pieces, then store in mason jars.