Cheddar Cheese Thumbprints with Hot Pepper Jelly

"The smell and taste of things remain poised a long time, like souls, ready to remind us."

~Marcel Proust

Making pepper jelly has been a tradition here for years.  I always have a few jars around.  So, when I purchased the book, 250 Home Preserving Favorites and saw this use for it, I got excited.  Cheddar cookies are, after all,  one of my most popular cocktail hors d'oeuvres and this twist on the popular thumbprint cookies marries two things simply meant for each other; sharp cheddar and sweet/spicy hot pepper jelly. 

They look beautiful, are delicious, and easy to eat with one hand, making them perfect for cocktail hour.  A delectable savory treat.  Cheers!

As an added bonus, they also may be baked ahead and frozen for up to 3 months.  The results of today's labors are in the freezer right now, awaiting their appearance on Thanksgiving.  I let the fam each try one and they loved them, each asking "just one more?"  

NO!  No touchy!  Hands-off!  These are saving me valuable time on Thanksgiving day!

To crisp, heat thawed cookies on a baking sheet for 3 minutes at 350 degrees to re-crisp them.  If you don't make your own pepper jelly, NO PROBLEM!  It is pretty easy to find and Stonewall Kitchens has a nice one.  You could also substitute wine jelly, but I like the heat of the hot pepper jelly.  The sharpness of the cheddar contrasted to the sweet and spicy jelly makes a tantalizing bite.  

Cheddar Cheese Thumbprints with Hot Pepper Jelly

Makes 20 cookies

Recipe from Yvonne Tremblay in 250 Home Preserving Favorites

1 1/2 cups all-purpose flour

1/2 teaspoon salt

pinch cayenne pepper

2/3 cup butter, softened

2 cups finely shredded extra sharp cheddar cheese

1/4 cup hot pepper jelly

Preheat oven to 375 degrees.  

In a food processor fitted with a metal blade, combine flour, salt and cayenne.  Add butter; pulse several times to combine.  Add cheese; pulse until flour is all moistened and mixture begins to stick together.

Transfer to a lightly floured surface and gather together and knead a couple times to form a ball.  Cover with plastic wrap and refrigerate for 30 minutes.

Roll dough into 1-inch balls, using about 1 tablespoon of dough for each ball.  Place at least 2 inches apart on baking sheets.  Using a wooden spoon handle or your thumb, make an indentation in the center of each ball.

Bake in preheated oven for 6 minutes.  Remove from oven, press indentation slightly again, and place a small amount of hot pepper jelly in the indentation.  Not too much...you don't want it to spill over.

Return to oven and bake 6 minutes more.  Transfer to wire racks and let cool completely.

Variations: If desired, roll balls of dough in finely chopped nuts, such as pecans or walnuts, or lightly toasted sesame seeds.

Add 1/2 teaspoon paprika or 1/4 teaspoon dry mustard powder to the flour mixture.

If you don't have a food processor:  Combine the butter and cheese in a medium bowl; stir with a wooden spoon to blend well.  In a small bowl, combine flour, salt and cayenne pepper; stir into cheese mixture until flour is moistened and mixture begins to stick together.  Proceed to the step where you roll the dough into balls (above).

Tips: For nicely shaped, deep indentations, use the end of a wooden spoon instead of your thumb.
If you're going to freeze them, freeze them initially on a single layer in a cookie sheet.  You can then place frozen cookies in a shallow container....place a piece of wax paper in-between layers.