Savory Thumbprint Cookies
white cheddar cheese, grated
parmesan cheese, grated
pecans, finely chopped
hot pepper jelly (red or green)
1In 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.
2Place 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.
3Place 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.
4Bake 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).
6Fill indentations with hot pepper jelly.
Originally Posted: Sun, Aug 23, 2015