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.
- 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)
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.
2. Beat together flour & pimiento cheese at medium speed for about 1 minute.
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.
4. Add pecans and butter to the flour & pimento cheese mixture and beat until blended.
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.
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)
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).
8. Arrange half of rounds 2 inches apart on parchment paper-lined baking sheets.
9. Spoon 1/2 tsp. of whatever jelly you’re using onto center of each round, and top with remaining rounds.
10. Press the edges together to seal.
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).
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.