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Imagine - a cookie that is an
appetizer! You and your guests will love these
cheddar cheese cookie appetizers that are studded with nuts and crowned with
pepper jelly. When I first place a plate of these appetizer cookies out, my
guests thought I was adding a dessert cookie. They were surprised and delighted!
Check out more of Linda's
Appetizer Recipes and
Cheese Recipes.
Savory Cheddar Cheese Thumbprint
Cookies Recipe
Recipe Type:
Appetizer,
Hot Pepper Jelly, Cheddar Cheese,
Pecans
Yields:
3 dozen
Prep time: 20 min
Cook time: 15 min
Ingredients:
1 1/2 cups (6 ounces) shredded sharp cheddar cheese
1/2 cup (2 ounces) freshly grated parmesan cheese
1/2 cup unsalted butter, softened
1
egg yolk
1/4 teaspoon freshly ground black pepper
1 cup all-purpose
flour
1 cup (4 ounces) finely chopped pecans, unblanched almonds, or hazelnuts*
1 cup water
1 cup
Hot Pepper Jelly (red and/or green pepper jelly may be used)
*
When measuring cheese and
nuts, it is best to use the weight measurements.
Preparation:
In a food processor, combine cheddar cheese, parmesan cheese, and butter; process until creamy. Add
egg yolk and pepper; process until well blended. Add flour and pulse
just until soft dough forms. Dough will be sticky at this point.
Using your hands, roll approximately 1
tablespoon of dough into 1-inch balls; place on a cookie sheet and
refrigerate 10 to 15 minutes to firm the dough up.
Place finely chopped nuts on a plate. Place 1 cup
water in a bowl.
Roll all the balls first, then dip refrigerated balls in water, and then roll
the balls in nuts to coat (pressing nuts lightly into dough balls).
Place balls on an ungreased baking sheet. Using your thumb, make an indentation
in the center of each cookie ball. Refrigerate for 15 minutes before
baking.
Preheat oven to 350 degrees F.
Bake
cookies in
center of your oven for approximately 15 minutes or lightly golden. Remove from oven and place baking sheet
on a cooling rack, allowing the cookies to cool directly on the baking
sheet.
After cookies have cooled, they may be
stored in airtight containers at room temperate or freeze.
If you have
stored the cookies for a long time before serving them, you can re-crisp
them by baking them at 350 degrees F. for 3 minutes. Remove from oven
and allow them to cool fully before adding the hot pepper jelly.
Before serving, fill the indentations
with hot pepper jelly.
Makes approximately 3 dozen appetizer
cookies.
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