Cheddar Pepper Jelly Thumbprints
Ingredients
- 6 oz extra sharp cheddar cheese shredded
- ½ c parmesan cheese finely shredded
- ½ c butter softened
- ¼ t ground black pepper
- 1 egg Seperate yolk and white
- 1 c all purpose flour
- tbsp water
- 1 ¼ c finely chopped pecans
- ½ c your favorite Aloha From Oregon Pepper Jelly
Instructions
- Preheat oven to 350°. Line 2 large cookie sheets with parchment paper or lightly grease; set aside.
- In a food processor combine cheese and butter. Process until well combined. Add egg yolk and 1/4 tsp. ground black pepper. Process until well combined. Add flour; pulse several times until a soft dough forms, set aside.
- In a small bowl combine egg white and water. Place pecans in a shallow dish. Shape dough in 3/4 inch balls. Roll balls in egg white mixture, then pecans. Place them apart on prepared cookie sheets. Press your thumb into center of the ball, reshaping as necessary.
- Bake about 15 minutes or until edges are firm and cookies are lightly golden. Press puffed centers down using the rounded side of a measuring teaspoon. Transfer to a wire rack and let cool. Just before serving, place a small amount of pepper jelly in the center of each thumbprint.
- Store covered in the refrigerator up to 3 days or in the freezer up to 3 months. Thaw if frozen. These are very presentable when using 2-3 different flavors and colors of jelly. Makes about 42 appetizers.