savory thumbprint cookies

How To Make savory thumbprint cookies

• 1

  In a food processor, pulse together Cheddar and Parmesan cheeses with butter, until smooth. Add egg yolk and pepper; pulse until blended. Add flour, pulse just until a soft dough forms.
• 2

  Place pecans on a plate and place 1 cup of water in a bowl. With hands, roll scant tablespoonfuls of dough into 1-inch balls. Wet balls with water and roll in pecans to coat.
• 3

  Place on an ungreased cookie sheet (I line mine with parchment for easy cleanup). With thumb or finger, make an indent in each cookie. Refrigerate for 15 minutes.
• 4

  Bake in centre of oven at 350 F for about 15 minutes or until firm outside and lightly golden. Let cool on baking sheet.
• 5

  (Can be prepared to this point and frozen in layers separated by waxed paper in an airtight container. Bake for 3 minutes to recrisp).
• 6

  Fill indentations with hot pepper jelly.
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