In a large mixing bowl, cream together 8 ounces of softened unsalted butter, 0.9 ounces of sugar, and ½ teaspoon of kosher salt until light and fluffy. Incorporate the 3.5 ounces each of white cheddar and Monterey Jack cheese along with the finely chopped jalapeno and rosemary. Finally, blend in one small egg until fully combined, creating a rich and flavorful dough.

In a separate bowl, sift together 6.7 ounces of all-purpose flour and 5.3 ounces of semolina. Gradually fold this dry mixture into the creamy cheese mixture, stirring until a cohesive dough forms. Once combined, wrap the dough in plastic wrap and refrigerate for 30 minutes, allowing it to firm up for easier handling.

Preheat your oven to 350°F (180°C). Once the dough is chilled, portion it out and roll it into 1.5-inch balls. Next, use your moistened thumb to create deep imprints in the center of each cookie ball.

After forming the cookies, fill each indentation with a generous dollop of bourbon tomato jam. Arrange the cookies on lined baking sheets, spacing them about 2 inches apart to allow for expansion. Bake in the preheated oven for 20-25 minutes, or until golden brown, swapping the trays halfway through to ensure even baking.

Once baked, remove the cookies from the oven and allow them to cool on the trays for about 5 minutes before transferring them to a wire rack. Let them cool completely before serving. For storage, keep your Cheesy Savory Thumbprint Cookies in an airtight container flat to prevent the jam from sticking if stacked.