Cheddar Pecan Thumbprints With Jalapeno Jelly And Cranberries

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 1 lb butter, softened
• 4 cups cheddar cheese, shredded
• 1 cup pecan pieces, toasted
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 4 -4 1/2 cups all-purpose flour
• 10 ounces jalapeno jelly
• 1 cup sweetened dried cranberries, chopped

Recipe

• 1 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.).
• 2 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.
• 3 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.