Cheddar Jalapeño Thumbprints Recipes

Steps:

• In food processor, pulse together Cheddar and Parmesan cheeses and butter until smooth.
• Add egg yolk and pepper; pulse until blended.
• Add flour; pulse just until soft dough forms.
• Place pecans on plate.
• Place 1 cup water in bowl.
• With hands, roll scant tablespoonfuls of dough into 1-inch balls.
• Wet balls with water; roll in nuts to coat pressing nuts lightly into dough ball.
• Place on ungreased baking sheet.
• With thumb or finger, make indentation in center of each.
• Refrigerate for 15 minutes.
• Bake in center of 350°F oven for about 15 minutes or until firm outside and lightly golden.
• Let cool on baking sheet.
• (Can be prepared to this point and frozen in layers separated by waxed paper in rigid airtight container for up to 2 weeks. Bake in 350°F oven for about 3 minutes to recrisp).
• Fill indentations with hot pepper jelly.

Steps:

• 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.).
• 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.
• 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.

Steps:

• Finely chop the red onions and jalapenos. Add all of the ingredients to a bowl and mix well. Form hamburger patties and grill like normal.