Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sharp cheddar cheese, shredded
- 1 ¼ cups all-purpose flour
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional for heat)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup finely chopped toasted pecans (optional, for added texture)
- ½ cup hot pepper jelly (store-bought or homemade)
- Fresh thyme or chopped chives for garnish (optional)
Instructions
In a large mixing bowl, combine the softened butter and shredded cheddar cheese. Use a hand mixer or stand mixer fitted with the paddle attachment to beat them together until smooth and creamy. This step ensures the cheese gets well incorporated into the butter, creating a rich base for your dough.
In a separate bowl, whisk together the flour, garlic powder, cayenne pepper (if using), salt, and black pepper. Slowly add this flour mixture to the butter and cheese mixture, mixing on low speed until a soft dough forms. The dough should be pliable but not sticky. If it feels too crumbly, you can add a teaspoon of cold water at a time until it comes together.
If you’re using pecans for extra crunch and flavor, gently fold them into the dough using a spatula. This step adds texture and a subtle nutty flavor that pairs beautifully with the jelly topping.
Wrap the dough in plastic wrap and refrigerate it for about 30 minutes. Chilling helps the dough firm up, making it easier to shape and ensuring the cookies don’t spread too much in the oven.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll the dough into 1-inch balls and place them on the prepared sheet about 2 inches apart. Using your thumb or the back of a small spoon, gently press an indentation into the center of each ball. Don’t press all the way through—just enough to form a little nest for the jelly.
Bake the cookies in the preheated oven for 12–15 minutes, or until the edges are lightly golden. The centers may puff slightly—don’t worry, we’ll fix that. Remove them from the oven and immediately use the back of your spoon to gently press the centers down again while they’re still hot.
Let the thumbprints cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Once cool, spoon about ½ teaspoon of hot pepper jelly into the center of each cookie. If you prefer a smoother finish, slightly warm the jelly first to make it easier to spoon.
Right before serving, you can sprinkle the tops with a bit of fresh thyme or chives for a burst of color and a pop of flavor. Serve them at room temperature on a pretty platter and watch them disappear!
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 120
- Sugar: 2g
- Fat: 9g
- Carbohydrates: 6g
- Fiber: 0.3g
- Protein: 4g