Cheddar Cheese Thumbprint Cookies
Makes about 36
1 1/2 cups shredded sharp white cheddar cheese
1/2 cup freshly grated parmesan cheese
1/2 cup unsalted butter, softened
1 egg yolk
1/4 teaspoon pepper
1 cup all purpose flour
1 cup finely chopped pecans
1 cup hot pepper jelly or favorite chutney
- Preheat oven to 350. Line two baking sheets with parchment paper. In food processor, pulse together cheddar and butter. The add the egg yolk, parmesan cheese, and pepper; pulse until blended. Add flour; pulse just until soft dough forms. Roll dough into 1 inch balls and roll into nuts. Place cookies on baking trays one inch apart. With thumb or wine cork make indentation in the center of each. Chill for 15 minutes or until ready to bake.
- Bake for 15-18 minutes or until lightly golden. Remove the baking sheet from the oven and place the cookies on a cooling rack. At this point the cookies may be stored in an airtight container 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 at 350 for three minutes, then allow to cool and fill with jelly.