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Pimiento Cheese Cookies

Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Hands-on time 30 mins
Total time 3 hrs, 35 mins
Yield Makes 2 dozen
We used Palmetto Cheese, a South Carolina favorite, in these treats.

Ingredients

  • 1 cup all-purpose flour
  • 1 cup refrigerated pimiento cheese
  • 1/2 cup pecans, finely chopped
  • 1/4 cup butter, softened
  • Parchment paper
  • 4 tablespoons strawberry preserves

How to Make It

  1. Beat together flour and pimiento cheese at medium speed with a heavy-duty electric stand mixer 1 minute. Add pecans and butter; beat until blended. Wrap dough in plastic wrap; chill 2 hours.

  2. Preheat oven to 400°. Place dough on a well-floured surface, and roll to 1/8-inch thickness. Cut into 48 rounds with a 2-inch round cutter, rerolling scraps once. Arrange half of rounds 2 inches apart on parchment paper-lined baking sheets; spoon 1/2 tsp. strawberry preserves onto center of each round, and top with remaining rounds, pressing edges to seal.

  3. Bake at 400° for 12 to 15 minutes or until golden brown. Cool on baking sheets 10 minutes; transfer to wire racks, and cool completely (about 30 minutes).