Cheddar-Jelly Thumbprints

Photo by June A.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

36

thumbprints

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

36

servings

Ingredients

  • 6

    oz white cheddar cheese or extra-sharp cheddar cheese, shredded

  • 1/2

    cup finely shredded Parmesan cheese (2 oz)

  • 1/2

    cup butter, softened

  • 1

    egg yolk

  • 1

    cup all-purpose flour

  • 1

    egg white

  • 1

    tbsp water

  • 1 1/4

    cups finely chopped pecans

  • 1/3 to 1/2

    cups green and/or red jalapeño jelly

Directions

Preheat oven to 350 degrees. Line 2 large cookie sheets with parchment paper or lightly grease; set aside. In food processor combine cheeses and butter. Cover; process until well combined. Add egg yolk and 1/4 tsp ground black pepper; cover and process until combined. Add flour; pulse several times until a soft dough forms; set aside. (Or in bowl beat butter with electric mixer for 30 seconds; beat in cheese until well combined. Beat in yolk and pepper until combined. Add flour; beat until soft dough forms). In a small bowl combine egg white and water. Place pecans in a shallow dish. Shape dough in 3/4-inch balls. Roll balls in egg white mixture, then in pecans. Place 1-inch apart on prepared cookie sheets. Press your thumb into center of each ball, reshaping as necessary. Bake about 15 minutes or until edges are firm and cookies are lightly golden. Press puffed centers down using the rounded side of a measuring teaspoon. Transfer to a wire rack and let cool. Just before serving, place a small amount of jelly in the center of each thumbprint. Store unfilled in refrigerator up to 3 days or in freezer up to 3 months.

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