These were a tasty and easy to make appetizer. I used Jalapeno Spread on half and Tri-Color Hot Pepper Spread on the other half.
Cheddar Cheese Thumbprint Cookie with Hot Pepper Spread
Makes about 36
1-1/2 cups shredded white cheddar cheese
1/2 cup freshly grated parmesan cheese
1/2 cup unsalted butter, softened
1 egg yolk
1 cup all-purpose flour (I used whole wheat flour)
1 cup Small Batch Kitchen Hot Pepper Spread
1/2 cup freshly grated parmesan cheese
1/2 cup unsalted butter, softened
1 egg yolk
1 cup all-purpose flour (I used whole wheat flour)
1 cup Small Batch Kitchen Hot Pepper Spread
Preheat oven to 350 F. In food processor, pulse together cheddar and parmesan cheeses and butter until smooth. Add egg yolk; pulse until blended. Add flour; pulse just until soft dough forms. With hands, roll tablespoonfuls of dough into 1-inch balls. Place on ungreased baking sheet. With thumb, make indentation in center of each. Refrigerate for 15 minutes. Bake 15 minutes or until firm outside and lightly golden. Remove the baking sheet from the oven and place the baking sheet on a cooling rack, allowing the cookies to cool directly on the baking sheet. At this point cookies can be stored in airtight containers at room temperature or frozen. Before serving, fill indentations with hot pepper spread. If you have stored the cookies for a time before serving them, you can re-crisp them by baking them at 350 F for 3 minutes, then allow them to cool fully before adding the spread.
Adapted from the recipe found at: http://www.christmas-cookies.com/recipes/recipe363.savoury-cheddar-cheese-thumbprint-cookies.html
