1 1/2 cups shredded white cheddar cheese
1/2 cup freshly grated parmesan cheese
1/2 cup butter, softened
1 egg yolk
1/4 teaspoon pepper
1cup of flour
1cup finely chopped pecans or unblanced almonds
1cup hot pepper jelly
Refrigerate for 15 minutes.
- Bake 15
minutes or until firm outside and lightly golden. Remove the
baking sheet from the oven and place the baking sheet on a cooling
rack, allowing the cookies to cool directly on the baking sheet.
At this point cookies can be stored in air tight containers at
room temperature or frozen.
oven to 350 F. In food processor, pulse together cheddar and
parmesan cheeses with butter until smooth.
- Add egg
yolk and pepper, pulse until blended.
flour; pulse just until soft dough forms.
pecans on plate.
- Place 1
cup water in bowl.
hands, roll scant tablespoonfuls of dough into 1-inch ball.
- Dip in
water, roll in nuts to coat.
on ungreased baking sheet, with thumb, make indentation in center
- Before serving, fill
indentations with hot pepper jelly. If you have stored the cookies
for a time before serving them, you can re-crisp them by baking
them at 350 for 3 minutes then allow them to cool fully before
adding the jelly.
Servings: 36 - Great
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Recipe by Sandy -
email@example.com - Contact Sandy for ordering Jellies &
|If you've been or
going to visit the
Farmer's Market downtown Kansas City, MO, stop by and
sample the jalapeno jams, salad dressings and the "unique"
jalapeno black bean dip. If you've tried it or would
like to and looking for the recipe here it is. Enjoy!
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