Email to luv 2cook      

Recipe Categories: luvmybge's HOME PAGEAllRecipes APPETIZERS BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKES COOKIES CRAFTS CROCKPOT DESSERTS EGGS FISHandSEAFOOD FoodYieldEquivalentCharts GuiltFreeDesserts HintsTipsandSubstitutions MAINDISH MARINADES MEATS MISCELLANEOUS PASTA PIES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SEAFOOD Seasonings SNACKS SOUPS SOUPSandSTEWS VEGETABLES VEGETARIAN

Savory Cheddar Thumbprint Cookies




Source of Recipe


Taste of Home Magazine


Recipe Introduction


Guests will be surprised to find that these
appetizers, studded with nuts and bejeweled
with pepper jelly are not to be saved for
dessert. This is one cookie recipe that should
certainly be paired with cocktails.


List of Ingredients




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 (red and/or green can be used)

Recipe



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.
Wet balls with water; roll in nuts to coat pressing nuts lightly into dough ball.
Place on ungreased baking sheet.
With thumb or finger, 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. (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.

Makes about 36 pieces.