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Mimi

REC: Savoury Cheddar Cheese Thumbprint Cookies (LOVE THESE!!)

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Joined: Dec 8, 2005

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Posted to Thread #8606 at 7:12 pm on Nov 9, 2007

You could include a few recipe cards on how to use the jelly. Here's one, T&T:

Savoury Cheddar Cheese Thumbprint Cookies
Makes about 36

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
1 cup all-purpose flour
1 cup finely chopped pecans or unblanched almonds
1 cup hot pepper jelly

Preheat oven to 350 F. 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 water in bowl. With hands, roll scant tablespoonfuls (15 ml) of dough into 1-inch balls. Dip in water; roll in nuts to coat. Place on ungreased baking sheet. With thumb, make indentation in center of each. 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 airtight containers at room temperature or frozen. 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 F for 3 minutes, then allow them to cool fully before adding the jelly.

Note: These thumbprints were originally posted to Gail's Recipe Swap at Epicurious.com by Sylvia. Original source unknown.



If more of us valued food and cheer and song above hoarded gold, it would be a merrier world. -JRRT


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