Jam and cheese together, have always been a winning combo in my book. And I already knew that Cheddar Shortbread was delicious! In fact, I mentioned them in my post, titled Five Star Appetizers!
These Cheddar shortbread cookies are an easy appetizer that only has 3 ingredients, Cheddar, butter, and flour. Now add a forth ingredient, pepper jelly, and you’ll have just taken Cheddar Shortbread to a whole new level. These are brilliant!
I needed an appetizer that would go with a Mexican themed dinner, but it needed to be able to travel a few hours. I didn’t want to bake anything or do any reheating. So when I found these Pepper Jelly Cookies over at Michelle’s blog, Big Black Dog, I knew I had hit gold! Pepper Jelly Gold!
I received some homemade pepper jelly for Christmas last year and I was waiting for something special to use it on. These were that special!
In fact, you better double the recipe. I’m just warning ya!
These WILL be made again, and again, and again.
Worthy of any special day.
In fact, I now want to make my own liquid gold (pepper jelly) this summer, just for these cookies. Plus you can use the leftover jelly for many things, including My Killer Sandwich!
Cheddar Thumbprint Cookies with Pepper Jelly
Recipe found at Big Black Dog
2 cups Sharp Cheddar cheese, shredded
3/4 stick (6 TBSP) unsalted butter, softened
1 cup flour
1/3 cup hot pepper jelly
Place cheese and butter in a food processor (could be creamed by hand or mixer); add flour and process until the mixture forms a soft dough. Gather up the dough and divide into two flat disks. Wrap in wax paper and freeze until chilled, about 45 minutes. (You really don’t need to chill the dough)
Preheat to 400°.
Using 1 teaspoon dough for each, roll the dough into small balls and place 1 inch apart on parchment lined sheets. Bake 5 minutes. Remove from the oven. Using the handle of a wooden spoon, (A small spoon worked for me) poke an indentation in each cookie. Place 1/4 teaspoon of the jelly in each indentation, or enough to fill.
Return to the oven and bake, switching the positions of the sheets from top to bottom halfway through baking, until the tops are very lightly browned, about 10 minutes. (Cookies will continue to crisp as they cool.) Transfer to racks and cool completely. Recipe makes about 20 cookies.
Can be baked up to two days ahead. Store at room temperature in an airtight container and separate layers with wax paper.Print This Recipe