Cheddar Pecan Thumbprints With Jalapeno Jelly and Cranberries

From a Fort Worth magazine from Feastivities. Everyone enjoyed this appetizer. Looks great for Christmas.

• Ready In: 45 mins
• Yields: 4 dozen

Ingredients

• 1  lb butter, softened
• 4  cups cheddar cheese, shredded
• 1  cup pecan pieces, toasted
• 1  teaspoon cayenne pepper
• 1  teaspoon salt
• 4 -4 1⁄2 cups all-purpose flour
• 10  ounces  jalapeno jelly
• 1  cup  sweetened dried cranberries, chopped

Directions

1. 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.).
2. 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.
3. 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.