Savory Cheddar Thumbprint Cookies


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Serves 36 | Prep Time | Cook Time 15

Why I Love This Recipe

Cookies as an appetizer? Sure are when they are filled with hot pepper jelly! You must use a food processor to prepare these treats. Toast nuts for better flavor.


Ingredients You'll Need

1-1/2 cups Shredded white Cheddar cheese
1/2 cup Freshly grated Parmesan cheese
1/2 cup Butter, softened
1 Egg yolk
1/4 tsp Pepper
1 cup All-purpose flour
1 cup Finely chopped pecans or unblanched
almonds
1 cup Hot pepper jelly


Directions

In food processor, pulse together Cheddar and


Parmesan cheeses and butter until smooth.


Add egg yolk and pepper; pulse until blended.


Add flour; pulse just until soft dough forms.


Place pecans on plate. Place 1 cup water in bowl. With hands, roll scant tablespoonfuls of dough into 1-inch balls.


Dip in water; roll in nuts to coat.


Place on ungreased baking sheet.


With thumb, make indentation in center of each.


Refrigerate for 15 minutes.


Bake in center of 350°F oven for about 15 minutes or until firm outside and lightly golden.


Let cool on baking sheet on rack. (Can be prepared to this point and frozen in layers separated by waxed paper in rigid airtight container for up to 2 weeks; bake in 350°F oven for about 3 minutes


to recrisp.)


Fill indentations with hot pepper jelly.


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