Thursday, December 10, 2009

December 11th-Cheddar Cheese Thumbprint Cookies

All this sugar had me craving something salty. So either you are throwing a holiday party or attending one. Whatever holiday fun you are up to, these cookies must go along. They may be baked in advance and warmed up slightly before serving, then topped with your jelly. We just loved these. Vermont cheddar is the only way to go when making these cookies. I used a spicy cranberry chutney that I made but you can use any hot pepper jelly or be creative and mix it up.

Every month the Vermont Cheese Council puts out a wonderful newsletter with cheese news, events, and a recipe by yours truly. There's still time to sign up for the December letter. The recipe is a blue cheese cookie! I just had to keep with my cookie theme this month. Click here to learn more.

German cookie tin number two is loaded up with cookies to go to the Charlie and Ernie Show Friday morning at 8:40am on 620AM.

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

  1. 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.
  2. 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.

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