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Cheddar Linzer Thumbprints with Hot Pepper Jelly
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By Chef Toby Willis
Posted July 23rd, 2007
Servings: 24
Author Notes: Chef Toby Willis (see photo below) of Gatlinburg, Tennessee's fabulous Inn at Buckberry Creek shared this recipe with us. These are perfect small finger food snacks to pass at the beginning of a party. You can also use cookie cutters to cut out the thumbprints (Toby made stars when I visited the Inn).

The Inn is the upscale place to dine and stay in the Gatlinburg region.
Ingredients: 4 ounces butter, at room temperature
1 pound sharp cheddar cheese, grated
1/2 teaspoon salt
1/4 teaspoon Tabasco® sauce
1/4 teaspoon cayenne pepper
1/4 teaspoon dry mustard
1 1/2 cups all-purpose flour
hot pepper jelly
Instructions: Makes About 4 Dozen

Preheat oven to 350° F.

Cream the butter until soft. Stir in the cheddar cheese, salt, mustard and cayenne. Gradually add the flour and blend in. The mixture will be fairly stiff.

Divide the dough in half and work with one piece at a time. On a lightly floured surface, roll the dough out to a thickness of 1/8 inch. Using a 1 1/2 inch round cutter (or other small cookie cutter), cut rounds in the dough.

Place the cut rounds on a sheet pan lined with parchment paper. Reform the dough and cut once more. Discard the remaining scraps.

Bake approximately 15 minutes or until the pastry is lightly golden. Cool completely. These can be Baked up to 24 hours in advance, making sure to store them in an airtight container. To fill, place a generous dab of jelly in the center of each round. They may be filled up to 1 1/2 hours before serving.


 

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