Cheddar Shortbread Cookies with Red Pepper Jelly
Ingredients
1⁄2 cup butter
1 1⁄2 cups shredded sharp cheddar cheese
1⁄2 cup grated Parmesan cheese
1 egg yolk
1 cup all-purpose flour
1⁄4 tsp harissa seasoning, or spicy seasoning of your choice
1⁄4 tsp Sea Salt
1⁄4 cup pecans, finely chopped
1⁄3 cupRed Pepper Jelly
Preparation
- Preheat oven to 350° F (175° C).
- Cream together the first 4 ingredients.
- In separate bowl, whisk together flour, harissa and Sea Salt.
- Combine flour and cheese mixture.
- Roll into 1” balls and coat with pecans. Press thumb in centre of cookie to create a hollow. Place 1” apart on Sheet Pan lined with Sheet Pan Liner. Chill for 20 minutes.
- Bake for 18 minutes, until golden. Fill hollow with Red Pepper Jelly.
Nutritional Information
Per serving (1 cookie): Calories 110, Fat 9 g (Saturated 4 g, Trans 0.1 g), Cholesterol 25 mg, Sodium 100 mg, Carbohydrate 6 g (Fibre 1 g, Sugars 2 g), Protein 3 g.
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