Cheesy Jalapeño Thumbprint Cookies (Print Version)
# Ingredients:
→ Base Ingredients
01 -
8 ounces sharp cheddar cheese (yellow or white)
02 -
1/3 cup butter, room temperature
03 -
1/2 cup freshly grated Parmesan cheese
04 -
1 egg, separated
→ Dry Ingredients
05 -
1 1/4 cups all-purpose flour
06 -
1/4 teaspoon cayenne pepper
07 -
1/4 teaspoon salt
→ Coating & Filling
08 -
1 1/4 cups toasted pecans, finely minced
09 -
1/4 cup jalapeño or pepper jelly
# Instructions:
01 -
In food processor, blend cheddar, butter, Parmesan, and egg yolk until combined. Add flour, cayenne, and salt; pulse until dough forms ball. Form into disc, wrap in plastic, and chill for 1 hour.
02 -
Preheat oven to 400°F. Line baking sheets with parchment. Let dough sit at room temperature 5 minutes.
03 -
Roll dough into 1-inch balls. Dip in beaten egg white, then roll in minced nuts. Space 1 inch apart on baking sheets.
04 -
Make indentation in each ball with thumb or spoon. Fill each with 1/2 teaspoon jelly.
05 -
Bake 14-16 minutes until lightly browned. Cool on sheets briefly before transferring to wire rack.
# Notes:
01 -
Toast pecans at 350°F for 7-10 minutes until fragrant
02 -
Use food processor to grind pecans finely
03 -
Best served fresh; can be prepared ahead and baked day of serving
04 -
Keeps in airtight container up to 2 days but nuts will soften