Cheddar Pecan Thumbprints with Jalapeno Jelly and Cranberries
Add a bold twist to your holiday appetizer spread with these irresistible Cheddar Pecan Thumbprints topped with Jalapeño Jelly and Cranberries. Combining the rich sharpness of grated cheddar cheese, the buttery crunch of toasted pecans, and a subtle kick of cayenne, these savory shortbread-style bites deliver a perfect balance of texture and flavor. The thumbprint's center is filled with tangy-sweet jalapeño jelly, which brings just the right amount of heat, paired with vibrant dried cranberries for a festive garnish. Ready in under 40 minutes and perfect for parties, these savory cookies are an elegant crowd-pleasing treat that will leave your guests reaching for seconds. Ideal for holiday entertaining, potlucks, or charcuterie boards, these bite-sized snacks are as visually stunning as they are delicious.
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter, softened
- 1 cup Sharp cheddar cheese, grated
- 1 cup All-purpose flour
- 0.25 teaspoon Ground cayenne pepper
- 0.25 teaspoon Salt
- 0.5 cup Pecans, finely chopped and toasted
- 0.5 cup Jalapeno jelly
- 0.25 cup Dried cranberries, finely chopped
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the softened butter and grated cheddar cheese. Use a wooden spoon or handheld mixer to mix until smooth and well combined.
Slowly add the flour, cayenne pepper, and salt to the butter and cheese mixture, stirring until a dough forms.
Fold in the chopped and toasted pecans until evenly distributed throughout the dough.
Roll the dough into 1-inch balls and place them on the prepared baking sheet about 1 inch apart.
Using your thumb or the back of a teaspoon, gently press a shallow indentation into the center of each dough ball.
Bake the thumbprints in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Remove the cookies from the oven and let them cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
Once cooled, spoon about 1/2 teaspoon of jalapeno jelly into the center of each thumbprint. Top with a few pieces of finely chopped dried cranberries for a pop of color and flavor.
Serve immediately or store in an airtight container for up to 3 days. If storing, add the jelly and cranberries just before serving to keep the thumbprints crispy.
Nutrition Facts
Calories |
105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.2 g | 9% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 56 mg | 2% | |
| Total Carbohydrate | 8.7 g | 3% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 4.0 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 24 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
