Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
1 cup all-purpose flour
1 cup refrigerated pimiento cheese
1/2 cup pecans, finely chopped
1/4 cup butter, softened
4 tablespoons strawberry preserves
How to Make It
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.
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.
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).
Pawley's Island Specialty Foods, Palmetto Cheese, Pawley's Island, SC,
I made these without the filling. They are very easy to make and tasty. I used the Palmetto pimento cheese and added a dash of cayenne pepper. The next time I make them I`ll use the jalapeno pimento cheese.
The perfect blend of savory and sweet. Each bite yields butter, pimiento cheese, strawberry jam, and ground pecans. Taking these to my weekend Super Bowl party, where I am sure they will be devoured in an instant. These cookies are very easy to make but they do take time (rolling the dough, filling the cookies, correctly placing the tops, crimping, then baking) - so if you have a helper in the kitchen when you bake, that would make this an even better baking experience. But the results are well worth it. GREAT cookie.
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