Cheddar-Jelly Thumbprints Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: *Cheddar-Jelly Thumbprints
6 oz. white cheddar cheese or xtra sharp cheddar cheese, shredded
1/2 c. finely shredded Parmesan cheese (2 oz.)
1/2 c. butter, softened
1 egg yolk
1 C. all-purpose flour
1 egg white
2 tsp. water
2 c. finely chopped pecans
1/3 - 1/2 c. green jalapeno jelly (use a BIG glob)
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Directions: |
Directions:
Preheat oven to 350º. Use 2 lrg. cookie sheets - spray with PAM or lightly butter. Set aside. In a food processor combine cheeses and butter. Cover; process until well combined. Add flour; pulse several times until a soft dough forms; set aside. (Or in bowl beat butter with electric mixer for 30 seconds; beat in cheeses until well combined. Beat in yolk and pepper until combined. Add flour; beat until soft dough forms.)
2. In a small bowl combine egg white and water. Place pecans in a shallow dish. Shape dough into 3/4-inch balls. Roll balls in egg white mixture, then in pecans. Place 1 inch apart on prepared cookie sheets. Press your thumb into center of each ball, reshaping as necessary. Bake about 15 minutes or until edges are firm and cookies are lightly golden. Press puffed centers form using the rounded side of a measuring teaspoon. Transfer to a wire rack and let cool. Just before serving, place jelly in the center of each thumbprint. Store unfilled in refrigerator up to 3 days or in freezer up to 3 months Thaw if frozen. Fill before serving. Makes 42 appetizers
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Number Of
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Number Of
Servings:42 appetizers |
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