Recipes

Pepper Jelly-Stuffed Pimento Cheese Cookies

January 17, 2014

This photos and baking finesse of this post come from my mother. The commentary is mine.

Yes, I know the title sounds strange, and you’re probably thinking “there’s no way those taste good,” but believe me, oh, ye of little faith, they’re actually pretty yummy. I adapted a Southern Living recipe to make these based on what I already had lying around the house. There’s only 5 ingredients (6 if you count the parchment paper), and they’re pretty easy to easy to make.

Ingredients

  • 1 cup flour
  • 1 cup refrigerated Palmetto cheese, original flavor (or your favorite pimento cheese)
  • 1/2 cup pecans, finely chopped
  • 1/4 cup butter, softened
  • 4 tablespoons One Screw Loose raspberry merlot cracked pepper jelly (or whatever your favorite it)

 Instructions

1. Gather all of your ingredients. I also grabbed a nice craft beer to drink while I was baking. This isn’t integral to the baking process, but it sure makes time go by faster.

Ok, so the beer isn't "technically" an ingredient.

Ok, so the beer isn’t “technically” an ingredient.

2. Beat together flour & pimiento cheese at medium speed for about 1 minute.

I use the food processor for pretty much everything.

I use the food processor for pretty much everything. But a mixer would work, too.


3. Use a food processor (or a knife if you don’t have one) to chop up your pecans super fine. If you like nuts in cookies, then you can probably leave them a little coarser, but I like it better like this.

I like that beer even better.

I like that beer even better.

4. Add pecans and butter to the flour & pimento cheese mixture and beat until blended.

This is pre-blend.

Is this blended enough? Idk. Drink!

5. Wrap dough in plastic wrap and chill for 2 hours. If after 2 hours it still isn’t very doughy, you might want to add a little more flour or stick it in the freezer for a hot minute.

tick tock tick tock

tick tock tick tock

6. While the dough is chilling, this is a good time to do the dishes and finish your beer (and maybe pour yourself another while you wait)

The beer is the important part. I can't stress that enough.

The beer is the important part. I can’t stress that enough.

7. Preheat oven to 400°. Place dough on a well-floured surface, and roll to 1/8-inch thickness. Cut dough into equal-sized rounds with a 2-inch round cutter (or a wine glass if you don’t have one of those).

cutting the dough

Yes, that is 2 open cans of beer in the background. Don’t judge.

8. Arrange half of rounds 2 inches apart on parchment paper-lined baking sheets.

arranging the dough

Am I strategically placing the beers in every shot? Yes. Yes I am.

9. Spoon 1/2 tsp. of whatever jelly you’re using onto center of each round, and top with remaining rounds.

Pimento Cheese cookies

LIKE A LITTLE PIMENTO CHEESE JELLY SANDWICH, YOU GUYS.

10. Press the edges together to seal.

I used a fork. Cuz I'm cool (read: lazy) like that.

I used a fork. Cuz I’m cool (read: lazy) like that.

11. Bake at 400° for 12 to 15 minutes or until golden brown. Cool on baking sheets 10 minutes; transfer to wire racks, and cool completely (about 30 minutes).

They kind of look like those meat pies from Sweeney Todd...

They kind of look like those meat pies from Sweeney Todd…

My only complaint about these is that they end up tasting a lot like Cheese Straws, so they’re a little dry, even with the jelly-filled inside. Maybe I added too much flour? …I was drinking, so I don’t remember clearly. I’ll continue playing with it in the future. I might even try the jalapeno Palmetto cheese next time! 

The faucet was integral in my baking process, as it was way easier to wash my hands when I had dough all over them. If you haven’t entered to win a free Delta Touch2O Faucet yet, head on over the the giveaway page to get started. This thing is awesome! You have 2 more days left to enter, so go for it.

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