Monday, December 13, 2010
8:12 AM | Posted by Brandy K | | Edit Post
Do you have pepper jelly? I do. Lots of it. My mom has made several batches from the bounty of the pepper plants in her garden. It's SO good. Aside from spooning the jelly over a block of cream cheese and devouring it with crackers (like any good Southerner should), I'm sometimes at a loss for what to do with pepper jelly. It's not the kind of stuff you spread on toast or a peanut butter sandwich.
I found a recipe. A recipe to utilize this spicy-sweet goodness. Cheese-Jalapeno Jelly Thumbprints!
I made them this past weekend, and they turned out really good. I made the dough the day before (do I say that too much?), and rolled them in pecans and baked them off the next day. So easy!
Here is the recipe.
Cheese-Jalapeno Jelly Thumbprints
1 (8 oz.) block sharp white Cheddar cheese, shredded
1/3 cup butter, softened
1/3 cup freshly grated Parmesan cheese
1 egg yolk
1 1/4 cup flour
1/4 tsp ground red pepper
1/4 tsp salt
1 cup pecans, finely ground
1/3 cup jalapeno pepper jelly
Process first 4 ingredients in a food processor until blended. Add flour, ground red pepper, and salt; process until dough forms a ball, stopping often to scrape down sides. Shape dough into a flat disc; cover and chill at least 1 hour.
Let dough stand at room temperature 5 minutes. Shape dough into 1" balls, roll in ground pecans.
Place balls 1" apart on baking sheets (ungreased and/or lined with parchment paper). Press thumb in center of each ball to make an indentation.
Bake at 400 for 14 minutes or until lightly browned. Immediately fill each center with a heaping 1/4 tsp jelly, pressing gently into cookie with back of spoon. Remove from pans and cool completely on wire rack. Makes about 3 dozen. Enjoy!
Source: Southern Living
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