CHEDDAR JALAPEñO THUMBPRINTS

Cheddar Jalapeño Thumbprints image

Provided by @MakeItYours

Number Of Ingredients 9

8 ounces sharp cheddar cheese (yellow or white cheddar)
1/3 cup butter, at room temperature
1/2 cup freshly grated Parmesan cheese
1 egg, separated
1 1/4 cups all-purpose flour
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 1/4 cups toasted pecans, finely chopped or ground
1/4 cup jalapeño pepper jelly

Steps:

In the bowl of a large food processor, process grated cheddar, butter, Parmesan, and egg yolk until blended. Add flour, cayenne, and salt; pulse until dough forms a ball, scraping down sides as necessary. Turn dough out onto a sheet of plastic wrap. Form into a disc, tightly wrap, and chill in the refrigerator for 1 hour.
Preheat oven to 400°F and line two baking sheets with parchment paper. Remove dough from fridge and allow to sit at room temperature for 5 minutes.
Pour finely chopped nuts into a bowl. Place reserved egg white in another bowl. Roll dough into 1-inch balls (I use a small cookie scoop to help portion it). Dip each ball in beaten egg white and then roll in nuts, gently pressing to coat. Space appetizers 1 inch apart on prepared baking sheets.
Use your thumb or the tip of a spoon to make an indentation in the top of each dough ball. Use a 1/2-teaspoon measuring spoon to carefully fill each indentation with jelly. Bake appetizers for 14 to 16 minutes or until lightly browned. Allow to cool on baking sheets for a few minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to 2 days.