Cheesy Thumbprint Cookies with Hot Pepper Jelly
Ingredients
- 2 cups extra sharp grated cheddar cheese Do not use pre-grated bagged cheese, grate your own from a block of cheese.
- 1 cup all purpose flour
- 6 TBL cold butter cut into small cubes
- 1/2 cup hot pepper jelly, any variety
Instructions
- Blend cheese, flour and butter in food processor until dough is a course-meal texture and forms into a ball.
- Wrap dough in plastic and refrigerate for at least 30 minutes. This makes it easier to work with. But you can chill it longer.
- Preheat oven to 400 degrees
- Shape dough into eleven one-inch balls and place once inch apart on a baking sheet lined with a silpat or baking parchment paper.
- Bake for 5 minutes and remove from the oven.
- Press thumb or the back of a teaspoon gently on top of each cookie to make an indentation. Just enough to create a well.
- Spoon 1 tsp of pepper jelly into each indentation.
- Bake until edges are just golden brown about 5 minutes. Be sure to keep watch over the cookies so they don't get too brown.
- Serve warm, but they are also good cold - if they last that long!
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