Cheddar Pecan Thumbprints With Jalapeno Jelly And Cranberries Recipes

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:

• In a large bowl, cream butter and cheese until light and fluffy. In another bowl, whisk flour, salt, garlic powder and cayenne; gradually beat into creamed mixture. Stir in pecans., Shape into eight 10-in. long logs. Wrap in plastic. Refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are crisp and lightly browned, 12-14 minutes. Cool on pans 1 minute. Remove to wire racks to cool. Refrigerate in airtight containers. Freeze option: Place wrapped logs in resealable plastic freezer bags; place in freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed, increasing time by 1-2 minutes.

Steps:

• To make dough, combine butter and cream cheese in bowl of electric mixer. Beat on medium-high speed until well blended, about 1 minute. Mix in sugars and beat on medium-high until light and fluffy, about 2-3 minutes more. Blend in vanilla extract. With mixer on low speed, mix in pecans, salt and flour just until fully incorporated. Cover bowl and transfer to refrigerator. Chill dough for about 30-60 minutes.
• While dough is chilling, make filling. In medium bowl, combine melted butter, sugar, corn syrup, egg yolk, vanilla and salt. Whisk just until blended. Stir in pecans.
• Preheat oven to 350?F. Line baking sheets with silicone baking mats or parchment paper. Scooping about 2 tablespoons of dough at a time, roll dough into balls. Place dough balls on baking sheets 2-3 inches apart. Use your thumb (or wine cork) to make a small round indentation in the center of each dough ball, about 1 inch in diameter. Fill each indentation with some of pecan filling mixture.
• Bake cookies, rotating pans halfway through, until light golden and set, about 16-18 minutes total. Cool briefly on baking sheets, then transfer to wire rack set over wax paper or foil. Let cool completely.
• To make caramel drizzle, combine the caramels and heavy cream in small microwave safe bowl. Heat in 20 second intervals, stirring in between, until caramels are fully melted and mixture is smooth. If needed, add more cream, 1 teaspoon at a time, mixture reaches drizzling consistency. Drizzle caramel over cooled cookies on wire rack. If caramel begins to harden, microwave for 10 more seconds and stir to rewarm.

Steps:

• In a large bowl, cream together the butter, sugar, and cream cheese until smooth. Beat in the eggs one at a time, then stir in the lemon juice and lemon zest. Combine the flour and baking powder; stir into the cream cheese mixture until just combined. Cover, and chill until firm, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Roll tablespoonfuls of dough into balls, and place them 2 inches apart on ungreased cookie sheets. Using your finger, make an indention in the center of each ball, and fill with 1/2 teaspoon of apricot preserves.
• Bake for 15 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on the baking sheets for 2 minutes before removing to wire racks to cool completely. Sprinkle with confectioner's sugar.