These jelly-bejeweled cookies can be served as appetizers alongside your Christmas cheese plate. They would pair well with a glass of your favourite bubbly, wine or cocktail. Santa Claus will like them too, so be sure to save some for him. When we were little girls readying the plate of cookies to leave out for Santa, our Dad suggested that the bearded merry one might like a glass of whiskey to go with the cookies. He did like the whiskey because he drank every drop. Merry Christmas! -bvox
Savoury Cheddar Thumbprint Cookies
Source: Canadian Living
- 1-1/2 cups grated sharp Cheddar cheese
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup butter, softened
- 1 egg yolk
- 1/4 tsp each salt, pepper and cayenne pepper
- 1 cup all-purpose flour
- 1 cup finely chopped unblanched almonds
- 1 cup hot pepper jelly
In food processor, pulse together Cheddar and Parmesan cheeses and butter until smooth. Add egg yolk, salt and peppers; pulse until blended. Add flour; pulse just until soft dough forms.
Place almonds on plate. Place 1 cup water in bowl. With hands, roll scant tablespoonfuls of dough into 1-inch balls. Dip in water; roll in nuts to coat. Place on ungreased baking sheet. With thumb, make indentation in centre of each. Refrigerate for 15 minutes.
Bake in centre of 350F oven for about 15-18 minutes or until firm outside and lightly golden. Let cool on baking sheet on rack and slightly press in indentation again. Fill indentations with hot pepper jelly.
Note: This recipe is also good if you add the chopped almonds to the dough and make logs out of them and slice them. You’ll want to chill the logs of dough well before slicing them. Makes great crackers.