1/1 Photo of Cheddar Pecan Thumbprints With Jalapeno Jelly and Cranberries
From a Fort Worth magazine from Feastivities. Everyone enjoyed this appetizer. Looks great for Christmas.
My Private Note
Units: US | Metric
- 1In 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.).
- 2Preheat 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.
- 3Place 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.
Browse Our Top Christmas Recipes
You Might Also Like...View All Christmas Recipes
Nutritional Facts for Cheddar Pecan Thumbprints With Jalapeno Jelly and Cranberries
Serving Size: 1 (1903 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2111.6
- Calories from Fat 1354
- Total Fat 150.4 g
- Saturated Fat 84.0 g
- Cholesterol 362.6 mg
- Sodium 2117.6 mg
- Total Carbohydrate 152.9 g
- Dietary Fiber 7.9 g
- Sugars 38.9 g
- Protein 44.7 g