Pimiento-Cheese Tea Cookies

pimiento-cheese tea cookies
Ryan Dausch

These jam-filled thumbprint cookies have a cheesy secret.

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Yields: 40 servings
Total Time: 0 hours 50 mins
Ingredients
8 oz. sharp orange Cheddar, coarsely grated
1 1/2 c. all-purpose flour
1/2 tsp. mustard powder
1/2 tsp. kosher salt
2 tbsp. chopped pimientos or roasted red peppers
1/2 tsp. Tabasco
1/2 c. (1 stick) cold unsalted butter, cut into cubes
1/4 c. red currant jelly
Directions
  1. Line 2 large baking sheets with parchment paper. 
  2. 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. 
  3. 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. 
  4. 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

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