Pink Popper Jelly and it's related Cookies

As long as I am posting the Hot Pepper Jelly varieties, I'm going to tell you about a savory cookie that is absolutely one of our favorites. The recipe makes a small batch, thank goodness because they rarely last long and mostly eaten by me!

And you do not have to can your own jelly to make the cookies. Any hot pepper jelly would be fine or you can substitute Apple Butter or Apple Chutney.



Savory Cheddar and Pink Popper Jelly Cookies
Recipe adapted from "Thanksgiving 101" by Rick Rodgers

8 ounces extra-sharp Cheddar cheese, shredded (about 2 1/2 cups)
6 tablespoons (3/4 stick) unsalted butter, softened
1 cup all-purpose flour
1/3 cup hot pepper jelly or sub apple butter or chutney

Place cheese and butter in a food processor (could be creamed by hand or mixer); add flour and process until the mixture forms a soft dough. Gather up the dough and divide into two flat disks. Wrap in wax paper and freeze until chilled, about 45 minutes.

Position two racks in the center and top third of the oven and preheat to 400°. Line two baking sheets with parchment or use nonstick sheets.

Using 1 teaspoon dough for each, roll the dough into small balls and place 1 inch apart on the sheets. Bake 5 minutes. Remove from the oven. Using the handle of a wooden spoon or 1/2-inch-thick dowel, poke an indentation in each cookie. I use the back of the 1 tsp cookie scoop to make the indentation. Place a dollop of the jelly into the indentations.


Return to the oven and bake, switching the positions of the sheets from top to bottom halfway through baking, until the tops are very lightly browned, about 10 minutes. (Cookies will continue to crisp as they cool.) Transfer to racks and cool completely.

Can be baked up to two days ahead. Store at room temperature in an airtight container and separate layers with wax paper.




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