An alternative to the multitude of sweet cookies around the holidays are these savory thumbprint cookies made with cheddar and parmesan cheese and filled with hot pepper jellies. Easy and delicious!
⅓ to ½cupPreservesI used hot pepper jelly, tomato jam, and lime marmalade
Instructions
Preheat oven to 350 degrees F. Line 2 large cookie sheets with parchment paper or lightly oil sheets; set aside.
In food processor, combine cheeses and butter. Using the pulse option on the processor, Process until mixed together but don’t turn into a mush. Add egg yolk and pepper, and pulse until ingredients are thoroughly combined. Add flour, a little at a time, and pulse several times until a soft dough forms; set aside.
6 ounces sharp cheddar cheese, 1/2 cup finely grated Parmesan cheese, 1/2 cup butter, 1 egg yolk, 1/4 teaspoon freshly ground black pepper, 1 cup all-purpose flour
In one small bowl whisk together egg white and water. In another small bowl place chopped nuts.
Using small ice cream scoop (or melon baller or hands), portion out enough dough to shape into 3/4-inch balls (roll into balls with your hands). Roll balls in egg white mixture, then in pecans. Place about 1 inch apart on cookie sheets. Press thumb into center of each ball to make indentation.
Bake about 15 minutes or until edges are firm and lightly golden. Press puffed centers down a bit when they come out of the oven if they have puffed up, and place on rack to cool.
Before serving, spoon jelly (I used hot pepper jelly, tomato jam and lime marmalade) into the indentation of the cookie.Storing: store filled cookis in refrigerator up to 3 days. If you are going to freeze cookies it’s best to freeze without the filling. When ready to eat, thaw the cookies and fill with the preserves.