1-1/2 cups Shredded white old Cheddar cheese 375 mL
1/2 cup Freshly grated Parmesan cheese 125 mL
1/2 cup Butter, softened 125 mL
1 Egg yolk
1/4 tsp Pepper 1 mL
1 cup All-purpose flour 250 mL
1 cup Finely chopped pecans or unblanched almonds 250 mL
1 cup Hot pepper jelly 175 mL
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 (250 mL) water in bowl. With hands, roll scant tablespoonfuls (15 mL) of dough into 1-inch (2.5 cm) balls. Dip in water; roll in nuts to coat. Place on ungreased baking sheet. With thumb, make indentation in centre of each. Refrigerate for 15 minutes.
Bake in centre of 350°F (180°C) oven for about 15 minutes or until firm outside and lightly golden. Let cool on baking sheet on rack. (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/180°C oven for about 3 minutes to recrisp.) Fill indentations with hot pepper jelly.
Makes about 36 pieces.
Note: For a simpler version just leave off the nuts.
1/2 cup Freshly grated Parmesan cheese 125 mL
1/2 cup Butter, softened 125 mL
1 Egg yolk
1/4 tsp Pepper 1 mL
1 cup All-purpose flour 250 mL
1 cup Finely chopped pecans or unblanched almonds 250 mL
1 cup Hot pepper jelly 175 mL
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 (250 mL) water in bowl. With hands, roll scant tablespoonfuls (15 mL) of dough into 1-inch (2.5 cm) balls. Dip in water; roll in nuts to coat. Place on ungreased baking sheet. With thumb, make indentation in centre of each. Refrigerate for 15 minutes.
Bake in centre of 350°F (180°C) oven for about 15 minutes or until firm outside and lightly golden. Let cool on baking sheet on rack. (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/180°C oven for about 3 minutes to recrisp.) Fill indentations with hot pepper jelly.
Makes about 36 pieces.
Note: For a simpler version just leave off the nuts.
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