Pimiento Cheese Thumbprints
30m prep 20m cook 1h 20m ready
Savory-sweet thumbprint biscuits made with sharp Cheddar, pimientos, and Tabasco, filled with red currant jelly.
Ingredients
- 8 oz sharp orange Cheddar coarsely grated
- 1 1/2 cup all-purpose flour
- 1/2 tsp mustard powder
- 1/2 tsp kosher salt
- 2 tbsp pimientos or roasted red peppers chopped
- 1/2 tsp Tabasco
- 1/2 cup unsalted butter cold and cut into cubes
- 1/4 cup red currant jelly
Nutrition (per serving, estimated)
Estimated based off 5 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 62.8 mg
- Iron: 9.01 mg
- Magnesium: 54 mg
- Phosphorus: 253 mg
- Potassium: 267 mg
- Zinc: 1.59 mg
Let's Cook
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Step 1.
Line 2 baking sheets with parchment paper.
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Step 2.
In a food processor, pulse together coarsely grated Cheddar, all-purpose flour, mustard powder, and kosher salt until combined. Add chopped pimientos or roasted red peppers and Tabasco, and pulse to incorporate. Add cold cubed unsalted butter and pulse until the mixture resembles coarse crumbs.
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Step 3.
Transfer the dough to a bowl. If the dough seems dry, add water 1 teaspoon at a time, squeezing with your hands until the dough holds together. Roll the dough into 1-inch balls, press your thumb into the center of each to create a deep indentation, and place them on the prepared baking sheets. Refrigerate until very firm, at least 30 minutes or up to 3 days.
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Step 4.
While the dough chills, preheat the oven to 375°F. Bake the chilled cookies, rotating the baking sheets halfway through, until the edges are light golden brown, 18 to 22 minutes.
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Step 5.
Transfer the baked cookies to cooling racks and let cool completely. Once cool, spoon red currant jelly into the center indentation of each cookie just before serving.
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