Cheddar Thumbprint Cookies

How are your Christmas preparations coming along?

This beautiful Nativity Snow Globe gifted to us many years ago by my

parents-in-law sets the tone for this time of year.

It's also the only "snow" over here right now as we are experiencing unusually warm temperatures (record breaking temperatures) this December!

We just might have a warm and green Christmas this year.

However, soon the 25th will arrive and thus the urgency to prepare some

appetizers and do some baking.

Today I made one of our favourite appetizers,

savoury cheddar thumbprint cookies.

To make these I dug out my food processor (which hardly ever sees the light of day).

This recipe works so well using this pulsing method - and it's quick to make!

A new to me kitchen utensil that is getting quite a bit of use

during this baking season, is my little Tupperware chopper.

This little chopper makes short order of chopping nuts, onions, veggies, fruit, etc.

When I first saw this demonstrated I knew that I "needed" to have one.

It worked perfectly for chopping these almonds.

It will be going with us in the trailer this summer for sure - no hydro needed!

 I also own it's big brother - excellent for chopping salsas, and mixing hummus!

This simple recipe only takes a

few ingredients ...

A few quick pulses blends the cheeses and the butter

Add the flour and pulse again

till you get a nice soft dough.

Now you just make little balls of dough, dip them into water,

and roll them into the chopped pecans.

Place them on a parchment lined baking sheet.

Thumb press them and

chill for 15 minutes

while you clean up and preheat

The oven to 350F

Pop them in the oven for 15 minutes till golden.

Spoon on a dollop of hot pepper jelly and serve them warm.

They also freeze very well without the jelly!

Be sure to "recrisp" and fill them just before serving.

Savoury Cheddar Thumbprint Cookies

1 ½ Cups Shredded white or Old Cheddar Cheese             

½ Cup freshly grated Parmesan Cheese                                                     

½ Cup butter – softened                                                                      

1 Egg yolk

¼ tsp. pepper

1 Cup all purpose flour

1 Cup finely chopped pecans or almonds

¾ Cup hot pepper jelly

Method:

In food processor, pulse together cheeses and butter until smooth.  Add egg yolk and pepper, pulse until blended.  Add flour, pulse just until soft dough forms.  Place pecans on a plate.  Place 1 Cup water in a bowl.  With hands, roll scant Tbsp. of dough into a 1 in. ball – dip into water – roll in nuts.  Place on ungreased baking sheet. With thumb, make indentation in center of each.  Refrigerate for 15 minutes.  Bake in center of 350 oven for 15 minutes or until lightly golden. Let cool on baking sheet and store or freeze until ready to use.  Recrisp by baking at 350 for 3 min. and fill indentations with hot pepper jelly. Serve warm.
Makes 2 1/2 dozen cookies.

It won't be long now till we can hold this little beauty in our arms!!!

Till next time - what are some your favourite kitchen utensils this time of year?