Savoury Cheddar Cheese Thumbprint Cookies
Makes about 361-1/2 cups shredded white cheddar cheese
1/2 cup freshly grated parmesan cheese
1/2 cup butter, softened
1 egg yolk
1/4 teaspoon pepper
1 cup all-purpose flour
1 cup finely chopped pecans or unblanched almonds
1 cup hot pepper jelly
Preheat oven to 350 F. In food processor, pulse together cheddar and parmesan cheeses and butter until smooth. Add egg yolk and pepper; pulse until blended. Add flour; pulse just until soft dough forms. Place pecans on plate. Place 1 cup water in bowl. With hands, roll scant tablespoonfuls (15 ml) of dough into 1-inch balls. Dip in water; roll in nuts to coat. Place on ungreased baking sheet. With thumb, make indentation in center of each. Refrigerate for 15 minutes. Bake 15 minutes or until firm outside and lightly golden. Remove the baking sheet from the oven and place the baking sheet on a cooling rack, allowing the cookies to cool directly on the baking sheet. At this point cookies can be stored in airtight containers at room temperature or frozen. Before serving, fill indentations with hot pepper jelly. If you have stored the cookies for a time before serving them, you can re-crisp them by baking them at 350 F for 3 minutes, then allow them to cool fully before adding the jelly.
Note: These thumbprints were originally posted to Gail's Recipe Swap at Epicurious.com by Sylvia. Original source unknown.
Reviews of Savoury Cheddar Cheese Thumbprint Cookies:
1-5 of 7 reviews Next >>
A cookie baker in Florida Dec 14, 2007
Would make this again.
Really like the combination of cracker and hot jelliy. We used several different jellies, key lime and jalepeno and sour orange and habenero both scored big with guest at annual Christmas Party. Also liked the fact that you can make the cracker part early, cook and then freeze.
A cookie baker Nov 15, 2007
Would make this again.
These were EXCELLENT! I don't know who in the world would make these and expect their kids to like them. If you don't like peppery, spicy, cheesy, then this would indicate that you should not make them. Read the ingredients and use some common sense. I usually look for 5 stars and get tired of being strayed away from a good recipe because someone gave it a bad review for a nonsense reason.
Jacqueline in Vancouver BC Canada Dec 16, 2006
Would make this again.
These are delicious, most definately for a sophisticated palette, this is obvious by the list of ingredients. A nice addition to an appitizer buffet. Once can tell by the recipe that unless their kids are sophisticated eaters they will not enjoy them. I had a multitude of requests for this recipe. A true hit with our entertaining crowd.
A cookie baker in Cardiff Oct 18, 2006
Would not make this again.
i thought they were terrible the pepper was to over powering not good for young children.
A cookie baker in Canada Apr 8, 2004
Would make this again.
I loved them but they didn't go over very well with the kids! This is for sophisticated palettes only.
