Savoury Cheddar Thumbprint Cookies
Guests will be surprised to find that these appetizers, studded with nuts and bejewelled with pepper jelly, are not to be saved for dessert. This is one cookie recipe that can be made only in a food processor and should certainly be paired with cocktails.
Servings: 36
Ingredients:
| Nutritional Info | |
| cal | lt;bgt;Per cookie:lt;/bgt; About 101 |
| pro | 3 g |
| total fat | 7 g |
| sat. fat | 3 g |
| carb | 8 g |
| fibre | trace |
| chol | 19 mg |
| sodium | 83 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 3% |
| vit A | 4% |
| folate | 1% |
Suggested Recipes
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1-1/2 cups (375 mL) shredded white old cheddar cheese
1/2 cup (125 mL) freshly grated parmesan cheese
1/2 cup (125 mL) butter, softened
1 egg yolk
1/4 tsp (1 mL) pepper
1 cup (250 mL) all-purpose flour
1 cup (250 mL) finely chopped pecans or unblanched almonds
1 cup (175 mL) hot pepper jelly
Preparation:
In food processor, pulse together Cheddar and Parmesan cheeses and butter until smooth. Add egg yolk and pepper; pulse until blended. Add flour; pulse just until soft dough forms.
Place pecans on plate. Place 1 cup (250 mL) water in bowl. With hands, roll scant tablespoonfuls (15 mL) of dough into 1-inch (2.5 cm) balls. Dip in water; roll in nuts to coat. Place on ungreased baking sheet. With thumb, make indentation in centre of each. Refrigerate for 15 minutes.
Bake in centre of 350°F (180°C) oven for about 15 minutes or until firm outside and lightly golden. Let cool on baking sheet on rack. (Can be prepared to this point and frozen in layers separated by waxed paper in rigid airtight container for up to 2 weeks; bake in 350°F/180°C oven for about 3 minutes to recrisp.)
Fill indentations with hot pepper jelly.
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