These jam-filled thumbprint cookies have a cheesy secret.
sharp orange Cheddar, coarsely grated
1 1/2 c.
chopped pimientos or roasted red peppers
(1 stick) cold unsalted butter, cut into cubes
red currant jelly
- Line 2 large baking sheets with parchment paper.
- In a food processor, pulse together Cheddar, flour, mustard powder, and salt until combined. Pulse in pimientos and Tabasco. Add butter and pulse until coarse crumbs form.
- Transfer dough to a bowl. If dough is dry, add water, 1 teaspoon at a time, until dough holds together when squeezed. Using your hands, roll dough into 1-inch balls, press thumb into centers to leave deep indents, and place on prepared baking sheets. Refrigerate until very firm, at least 30 minutes or up to 3 days.
- Heat oven to 375°F. Bake, rotating pans halfway through cooking, until light golden brown around edges, 18 to 22 minutes. Transfer to a wire rack and let cool completely. Once cool, spoon jam into center of each cookie.
PER COOKIE 65 CALORIES, 4 G FAT (2.5 G SATURATED), 2 G PROTEIN, 60 MG SODIUM, 5 G CARB, 0 G FIBER