1-1/2 cups shredded white cheddar cheese
1/2 cup freshly grated parmesan cheese
1/2 cup butter, softened
1 egg yolk
1/4 teaspoon pepper
1 cup all-purpose flour
1 cup finely chopped pecans or unblanched almonds
1 cup hot pepper jelly
Preheat oven to 350 F.
In food processor, pulse together cheddar and parmesan
and butter until smooth. Add egg yolk and pepper; pulse until blended. Add flour;
just until soft dough forms.
Place pecans on plate. Place 1 cup water in bowl.
roll scant tablespoonfuls (15 ml) of dough into 1-inch balls.
Dip in water;
roll in nuts to
coat. Place on ungreased baking sheet.
With thumb, make indentation in center
Refrigerate for 15 minutes.
Bake 15 minutes or until firm outside and lightly
Remove the baking sheet from the oven and place the baking sheet on a cooling
allowing the cookies to cool directly on the baking sheet.
At this point cookies
stored in airtight containers at room temperature or frozen.
indentations with hot pepper jelly. If you have stored the cookies for a time
serving them, you can re-crisp them by baking them at 350 F for 3 minutes, then
them to cool fully before adding the jelly.