Cheddar Jalapeño Thumbprints are savory appetizers just bursting with sharp cheddar cheese and filled with sweet and spicy jalepeño jelly for a fun twist on classic thumbprint cookies.
Provided by @MakeItYours
Number Of Ingredients 9
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.
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