Cheese-Jalapeno Jelly Thumbprints |
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Prep Time: 39 Minutes Cook Time: 14 Minutes |
Ready In: 53 Minutes Servings: 3 |
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Ingredients:
8 ounce(s) sharp white cheddar shredded |
1/3 cup(s) butter softened |
1/3 cup(s) fresh grated parmesan |
1 egg yolk |
1 1/4 cup(s) all-purpose flour |
1/4 teaspoon(s) ground red pepper |
1/4 teaspoon(s) salt |
1 cup(s) toasted pecan halves finely ground |
1/3 cup(s) jalapeno pepper jelly |
Directions:
1. Process first 4 ingred in food processor until blended. Add flour, ground red pepper, and salt; rocess until dough forms a ball, stopping often to scrape down sides. Shape dough into a disc; cover and chill 1 hour.
2. Let dough stand at room temp 5 mins. Shape dough into 1 balls; roll in ground pecans.
3. Place balls 1 apart on ungreased baking sheets. Press thumb in center of each ball to make indention.
4. Bake at 400 for 14 mins or until browned. Immediately fill each with 1/4 tsp jelly, pressing gently into cookie. Remove from pans to wire racks; cool completely.
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