Nippy Cheese Thumbprint Cookies with Savoury Jelly

cookies

Unbelievably delicious – and they freeze well so you can even make them ahead of time.

 

2 cups shredded aged cheddar cheese

6 tbsp softened butter

1 cup all purpose flour

a pinch of dry mustard

1/2 cup finely chopped pecans

approximately 2 tbsp. EACH Little Kitchen Gourmet Tequila Sunset Jelly and Habanero Gold Jelly

Process cheese and butter together in a food processor.  Add flour and process until the mixture forms a soft dough. Gather up the dough and wrap in waxed paper. Place in the freezer for about 45 minutes, or until well chilled. When dough is chilled, preheat oven to 400F. Roll 1-tsp. size portions of the dough into small balls. Press into the pecans. Then place one inch apart on parchment lined cookie sheets. Bake 5 minutes. Remove from the oven. Using the handle of a wooden spoon, make an indentation (a “thumbprint”) in each cookie.  Fill the indent with ¼ tsp. jelly, or enough to just fill. Return to the oven and bake until the tops are very lightly browned, about 10 minutes. Switch the positions of the sheets once during baking to ensure even cooking. Transfer to racks and cool completely. Cookies will crisp up as they cool. Store at room temperature in an airtight container, separating layers with waxed paper.  Can be prepared up to two days ahead of serving. Yield: approx. 30 cookies

VARIATION  Use a paper towel to remove the excess syrup from 3 or 4 LKG Candied Jalapeños. Then finely mince the Candied Jalapeños and knead them into the soft dough. Proceed with the rest of the recipe except you might omit making the indentation and filling with Jelly. Or fill them with Jelly. It’s up to your taste buds to decide.

Adapted from a recipe from Meganscookin.com

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