Cheese-Jalapeno Jelly Thumbprints

Yield: 3 servings ( Serving Size: dozen )
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  • 8 ounce(s) sharp White Cheddar shredded
  • 1/3 cup(s) butter softened
  • 1/3 cup(s) fresh grated parmesan
  • 1 egg yolk
  • 1 1/4 cup(s) all-purpose flour
  • 1/4 teaspoon(s) ground red pepper
  • 1/4 teaspoon(s) salt
  • 1 cup(s) toasted pecan halves finely ground
  • 1/3 cup(s) jalapeno pepper jelly


  1. Process first 4 ingred in food processor until blended. Add flour, ground red pepper, and salt; rocess until dough forms a ball, stopping often to scrape down sides. Shape dough into a disc; cover and chill 1 hour.
  2. Let dough stand at room temp 5 mins. Shape dough into 1" balls; roll in ground pecans.
  3. Place balls 1" apart on ungreased baking sheets. Press thumb in center of each ball to make indention.
  4. Bake at 400 for 14 mins or until browned. Immediately fill each with 1/4 tsp jelly, pressing gently into cookie. Remove from pans to wire racks; cool completely.
November 2011

This recipe is a personal recipe added by kyralwa and has not been tested or endorsed by MyRecipes.

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