Cheddar Jalapeño Jelly Thumbprints are savory appetizers just bursting with sharp cheddar cheese and filled with sweet and spicy jalepeño jelly for a fun twist on classic thumbprint cookies!
No, you are not experiencing déjà vu. Yes, I just posted a recipe for Thumbprint Cookies right before Christmas. But I thought it might be fun to stick with the theme and show y'all that not only are sweet thumbprint treats perfectly delightful, but you can also make a savory, cheesy, peppery, nutty variation that will knock your socks off...Cheddar Jalapeño Jelly Thumbprints!
What can I say...New Year's is right around the corner and I've got appetizers on the brain, people.
How to Make Them
These Cheddar Jalapeño Jelly Thumbprints involve a simple dough made from just a handful of ingredients
- Flour.
- Butter.
- Egg
- Sharp cheddar cheese.
- Salty Parmesan cheese.
- Cayenne and salt.
After coming together in the food processor, the dough is chilled, formed into balls, rolled in diced nuts, and then imprinted and filled with flavorful dollops of jalapeño jelly.
The resulting appetizers are salty and sweet with a smidgeon of heat.
With crunchy, toasty pecan exteriors and tender, cheese-infused interiors, the contrast of flavors and textures will pleasantly surprise anyone who bites into one of these yummy treats!
Make-Ahead Option
If you're a make-ahead kind of gal/guy, you can prep your jalapeño jelly appetizers on the cookie sheet ahead of time, cover, and refrigerate until close to serving time, at which point you can quickly bake them off.
These don't have to eaten warm, but I do recommend serving them the same day that you make them. The nuts will be nice and crunchy straight out of the oven, which makes for fresher tasting snacks.
If you're a fan of traditional Thumbprint Cookies, I think you will love this savory twist on a classic!
If you've never had jalapeño jelly, pairing it with the flavor of sharp cheddar makes for an excellent introduction.
And if you're on the hunt for some new app ideas -- whether for New Year's Eve or any ol' finger food occasion -- Cheddar Jalapeño Jelly Thumbprints are sure to be a winner!
More Yummy Appetizers
- Cran-Raspberry Jezebel Sauce
- Artichoke Bruschetta {or} Hot Artichoke Dip
- Mini Cheese Ball Bites
- Marinated Cheese & Olives
Cheddar Jalapeño Jelly Thumbprints
Ingredients
- 8 ounces sharp cheddar cheese, yellow or white cheddar
- ⅓ cup butter, at room temperature
- ½ cup freshly grated Parmesan cheese
- 1 egg, separated
- 1 ¼ cups all-purpose flour
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- 1 ¼ cups toasted pecans, finely chopped or ground
- ¼ cup jalapeño pepper jelly
Instructions
- In the bowl of a large food processor, process grated cheddar, butter, Parmesan, and egg yolk until blended. Add flour, cayenne, and salt; pulse until dough forms a ball, scraping down sides as necessary. Turn dough out onto a sheet of plastic wrap. Form into a disc, tightly wrap, and chill in the refrigerator for 1 hour.
- Preheat oven to 400°F and line two baking sheets with parchment paper. Remove dough from fridge and allow to sit at room temperature for 5 minutes.
- Pour finely chopped nuts into a bowl. Place reserved egg white in another bowl. Roll dough into 1-inch balls (I use a small cookie scoop to help portion it). Dip each ball in beaten egg white and then roll in nuts, gently pressing to coat. Space appetizers 1 inch apart on prepared baking sheets.
- Use your thumb or the tip of a spoon to make an indentation in the top of each dough ball. Use a ½-teaspoon measuring spoon to carefully fill each indentation with jelly. Bake appetizers for 14 to 16 minutes or until lightly browned. Allow to cool on baking sheets for a few minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to 2 days.
Notes
- To toast pecans, spread on a sheet pan and bake in a preheated 350°F oven for 7 to 10 minutes or until fragrant and lightly toasted.
- I use a food processor (or blender) to grind my pecans into tiny pieces, since it's quicker and easier than chopping nuts finely with a knife.
- These appetizers taste their best when they are fresh out of the oven. If you need to make them ahead of time, I recommend preparing the appetizers on your cookie sheets as directed (rolling the dough into balls, coating with nuts, filling with jelly), covering tightly with plastic wrap, and then refrigerating for a day or two until you plan to serve them. Up to a few hours before serving, take the cookie sheets out of the fridge and allow to come to room temperature for 20 to 30 minutes, then bake as directed until golden brown and serve on the same day. These are still good after a day or two, but the nuts are not as crunchy so they taste better fresh.
Adapted from Southern Living Ultimate Christmas Cookbook
Carolyn
Thanks, I think I'll risk it. Will let you know how it works out 🙂
Carolyn
Could the dough be made ahead of time and refrigerated overnight in a log? Formed into balls and baked next day?
I would like to make these for a party as they look delicious but don’t think I have time on day of event
Thanks
Samantha Skaggs
Hi Carolyn! I haven't personally tried that before, but I don't see why it wouldn't work. Enjoy your party!
Rosemarie Tintle
How do you roll dough into 1" balls?
Samantha at Five Heart Home
Hi Rosemarie! Using your hands, just roll the dough into small balls that have a diameter of about 1 inch. Hope that makes sense! 🙂
Janet
I tried to hand mix then gave up and big sister to the rescue with her food processor. Dough formed as directed 🙂
Samantha at Five Heart Home
So happy to hear it, Janet! 🙂
Janet
Hello all - I am not using a food processor and find my dough is not coming together I triple checked each ingredient and measure buttons seem to need moisture. Is it because I am hand stirring?
Brenna Blume
Do you have the jalapeno jelly recipe handy? Thanks for this delicious treat!!!
Paula
I’m going to make these in 2 days...do you start with 8 oz. grated cheddar, or do you start with a block of 8 oz. of cheddar?
Many may thanks!
Samantha at Five Heart Home
I apologize for my delayed reply, Paula! 8 ounces grated cheddar is by weight. So yes, you can start with an 8-ounce block of cheddar, or 8 ounces of grated cheese should measure about 2 cups (packed). Hope that helps!
Laura
These are SO yummy and perfect for a Christmas potluck. I made them with a peach-jalapeno jelly and they were gone within minutes and many coworkers asked for the recipe. Thanks for a new potluck idea!
Jo and Sue
These are brilliant!! I was so excited to stumble across these on Pinterest. I have a co-worker who does not like sweets at all (I know, weird!) and always complains when I bring cookies for everyone else. I can't wait to make these and bring them to work for her! You are a super genius!! 🙂
Samantha at Five Heart Home
You are too sweet, Jo and Sue! I hope your co-worker enjoys these if you have a chance to make them for her. Personally, I have a hard time comprehending the concept of 'not liking sweets,' but these little thumbprints are pretty tasty either way! 😉 Hope you have a great week!
Martha @ A Family Feast
Oh My Gosh Samantha! I love this savory version of a thumbprint cookie! Genius!
Samantha at Five Heart Home
Thanks so much, Martha! It took me a moment to become accustomed to biting into a thumbprint cookie that wasn't sweet, but I adjusted quickly and polished off more of these than I can count! 😉 Ha. Thanks for stopping by and I hope you have a happy Friday!
Kristen @ A Mind Full Mom
Wow! This is so incredibly creative! I think I would love to dig into these with a big bowl of chili! Pinned.
Samantha at Five Heart Home
Mmmmm, Kristen...that's a really good idea! These would be great with chili! Thanks so much for the pin. Hope you have a wonderful week! 🙂
Carol at Wild Goose Tea
OMG!!! Thank you!!!! I have my BIG family DO on the first. Albeit there are some who are mighty sick right now. Anyway I have been looking at appetizers and changing my mind 15 times. Two are for sure
and I have the ingredients bought. And I know I want one hot dip---well maybe. THIS is perfect.
I didn't just pin it. I printed it, because I am going to the grocery store tonight. THANK YOU. What's cool is that I always make thumb print cookies for Xmas. This year I wasn't going to do it. Well now I am, but just a different version. I am chortling here.
Samantha at Five Heart Home
I'm so glad you're planning to try these, Carol, and that they're going to fill this year's thumbprint cookie deficit...but I'm so sorry to hear that some of your family members have been sick! 🙁 I hope that everyone is on the mend soon, that y'all had a wonderful Christmas, and that your 2015 holds nothing but the best! 🙂