Cheddar-Pepper Jelly Thumbprints
Source of Recipe
by Marsha
List of Ingredients
1 1/2 cups shredded white old cheddar cheese, can sub extra-sharp yellow cheddar
1/2 cup freshly grated parmesan cheese
1/2 cup butter, softened, do not sub
1 egg yolk
1/4 teaspoon pepper
1 cup flour
1 cup finely chopped pecans or unblanched almonds
1 cup hot pepper jellyRecipe
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 chopped 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� 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� oven for about 3 minutes to recrisp.) Fill indentations with hot pepper jelly.
Makes about 36 appetizers.
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