CHEDDAR PECAN THUMBPRINTS WITH JALAPENO JELLY AND CRANBERRIES
From a Fort Worth magazine from Feastivities. Everyone enjoyed this appetizer. Looks great for Christmas.
Provided by gritsnla
Categories Christmas
Time 45m
Yield 4 dozen
Number Of Ingredients 8
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.
CHEESY THUMBPRINT APPETIZERS WITH HOT PEPPER JELLY
Beautiful and delicious, these savory but sweet little appetizer 'cookies' are easy to make and sure to be a huge hit at your next party!
Provided by CarolynWG
Categories Appetizers and Snacks Pastries
Time 55m
Yield 20
Number Of Ingredients 4
Steps:
- Blend Cheddar cheese, flour, and butter in a food processor until dough is a coarse-meal texture and forms into a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Shape dough into 1 1/2-inch balls and place 1 inch apart on a baking sheet.
- Bake in the preheated oven for 5 minutes. Remove from oven; press thumb into top of each ball, creating an indentation. Spoon about 1 teaspoon pepper jelly into indentation. Bake until edges are golden brown, about 5 minutes.
Nutrition Facts : Calories 118.8 calories, Carbohydrate 10.2 g, Cholesterol 21 mg, Fat 7.3 g, Fiber 0.2 g, Protein 3.5 g, SaturatedFat 4.6 g, Sodium 97.1 mg, Sugar 3.9 g
THUMBPRINT COOKIES (SAVORY CHEDDAR)
Guests will be surprised to find that these appetizers, studded with nuts and bejeweled with pepper jelly are not to be saved for dessert. This is one cookie recipe that should certainly be paired with cocktails.
Provided by luvmybge
Categories Dessert
Time 35m
Yield 2 dozen appetizer cookies
Number Of Ingredients 8
Steps:
- In food processor, pulse together Cheddar and Parmesan cheeses and butter until smooth.
- Add egg yolk and pepper; pulse until blended.
- Add flour; pulse just until soft dough forms.
- Place pecans on plate.
- Place 1 cup water in bowl.
- With hands, roll scant tablespoonfuls of dough into 1-inch balls.
- Wet balls with water; roll in nuts to coat pressing nuts lightly into dough ball.
- Place on ungreased baking sheet.
- With thumb or finger, make indentation in center of each.
- Refrigerate for 15 minutes.
- Bake in center of 350°F oven for about 15 minutes or until firm outside and lightly golden.
- Let cool on baking sheet.
- (Can be prepared to this point and frozen in layers separated by waxed paper in rigid airtight container for up to 2 weeks. Bake in 350°F oven for about 3 minutes to recrisp).
- Fill indentations with hot pepper jelly.
Nutrition Facts : Calories 1989.2, Fat 127.9, SaturatedFat 58.6, Cholesterol 342.4, Sodium 1379.2, Carbohydrate 175.3, Fiber 8.6, Sugar 89.2, Protein 47.7
JALAPENO CHEDDAR BITES
Jalapeños, green olives & sweet red onions, added to cream cheese & topped with shredded Cheddar-Jack blend puts this over the top on flavor.
Provided by Peggianne
Categories Trusted Brands: Recipes and Tips Snack Factory® Pretzel Crisps®
Time 30m
Yield 16
Number Of Ingredients 6
Steps:
- Place cream cheese in a small bowl. Add chopped jalapenos, green olives, and red onions. Stir until well blended.
- Place in a decorator's bag with a large piping tip. Pipe or spoon about 1 tablespoon onto Snack Factory® Pretzel Crisps®.
- Sprinkle with shredded Cheddar-Monterey Jack cheese.
Nutrition Facts : Calories 33.6 calories, Carbohydrate 2.5 g, Cholesterol 6.9 mg, Fat 2.3 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 1.4 g, Sodium 77 mg, Sugar 0.1 g
More about "cheddar jalapeño thumbprints recipes"
CHEDDAR-JELLY THUMBPRINTS - BETTER HOMES & GARDENS
From bhg.com
4/5 (1)Total Time 15 hrs 30 minsServings 42Calories 81 per serving
- Preheat oven to 350 degrees F. Line 2 large cookie sheets with parchment paper or lightly grease; set aside. In food processor combine cheeses and butter. Cover; process until well combined. Add egg yolk and 1/4 teaspoon ground black pepper; cover and process until combined. Add flour; pulse several times until a soft dough forms; set aside. (Or in bowl beat butter with electric mixer for 30 seconds; beat in cheeses until well combined. Beat in yolk and pepper until combined. Add flour; beat until soft dough forms.)
- In a small bowl combine egg white and water. Place pecans in a shallow dish. Shape dough into 3/4-inch balls. Roll balls in egg white mixture, then in pecans. Place 1 inch apart on prepared cookie sheets. Press your thumb into center of each ball, reshaping as necessary. Bake about 15 minutes or until edges are firm and cookies are lightly golden. Press puffed centers down using the rounded side of a measuring teaspoon. Transfer to a wire rack and let cool. Just before serving, place a small amount of jelly in the center of each thumbprint. Store unfilled in refrigerator up to 3 days or in freezer up to 3 months. Thaw if frozen. Fill before serving. Makes about 42 appetizers cookies.
CHEDDAR JALAPEñO JELLY THUMBPRINTS • FIVEHEARTHOME
From fivehearthome.com
5/5 (1)Total Time 1 hr 45 minsCategory AppetizerCalories 184 per serving
- 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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