Best Cheddar Jalapeño Thumbprints Recipes

Cheddar Pecan Thumbprints With Jalapeno Jelly and Cranberries image

Provided by gritsnla

Categories Christmas

Time 45m

Yield 4 dozen

Number Of Ingredients 8

1 lb butter, softened
4 cups cheddar cheese, shredded
1 cup pecan pieces, toasted
1 teaspoon cayenne pepper
1 teaspoon salt
4 -4 1/2 cups all-purpose flour
10 ounces jalapeno jelly
1 cup sweetened dried cranberries, chopped

Steps:

In large bowl, mix butter, cheese, pecans, cayeene and salt. Gradually mix in flour. Result will be a stiff dough like shortbread. Form into logs 1-inch thick by 10 inches long. Wrap in wax paper and refrigrate until firm, at least 3 hours. (Refrigerate up to 5 days, frozen up to 6 months.).
Preheat oven to 350°F Remove dough from wax paper and slice into 1-inch pieces. Lightly press each piece in palm of hand; using thumb make a 1/4 inch indentation in center of each. Fill thumbprint with 1 teaspoon jelly and sprinkle with cranberries on top.
Place on nonstick cookie sheet, spacing 1 inch apart. Bake 15- 20 minutes or until firm and slightly browned at edges. For best flavor do no overcook. May be served warm at room temperature.

Cheddar Jalapeño Thumbprints image

Provided by @MakeItYours

Number Of Ingredients 9

8 ounces sharp cheddar cheese (yellow or white cheddar)
1/3 cup butter, at room temperature
1/2 cup freshly grated Parmesan cheese
1 egg, separated
1 1/4 cups all-purpose flour
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 1/4 cups toasted pecans, finely chopped or ground
1/4 cup jalapeño pepper jelly

Steps:

In the bowl of a large food processor, process grated cheddar, butter, Parmesan, and egg yolk until blended. Add flour, cayenne, and salt; pulse until dough forms a ball, scraping down sides as necessary. Turn dough out onto a sheet of plastic wrap. Form into a disc, tightly wrap, and chill in the refrigerator for 1 hour.
Preheat oven to 400°F and line two baking sheets with parchment paper. Remove dough from fridge and allow to sit at room temperature for 5 minutes.
Pour finely chopped nuts into a bowl. Place reserved egg white in another bowl. Roll dough into 1-inch balls (I use a small cookie scoop to help portion it). Dip each ball in beaten egg white and then roll in nuts, gently pressing to coat. Space appetizers 1 inch apart on prepared baking sheets.
Use your thumb or the tip of a spoon to make an indentation in the top of each dough ball. Use a 1/2-teaspoon measuring spoon to carefully fill each indentation with jelly. Bake appetizers for 14 to 16 minutes or until lightly browned. Allow to cool on baking sheets for a few minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to 2 days.