These simple to prepare and flavourful little bites are perfect as a party appetizer, and the jewel-tone red jelly calls out “me first” from any holiday buffet . I love the contrast of the sharp cheese and the spiciness of the locally produced Cranberry Jalapeno Jelly, but for a less zippy version use a plain red pepper jelly.
1 cup softened butter
230 g. container of MacLaren’s Imperial Cheese, room temperature
¼ tsp. Worchestershire Sauce
Dash Cayenne pepper (if you need more of a kick)
2 cups flour
Taste of the Okanagan’s Cranberry Jalapeno Jelly or Red Pepper Jelly
Cream butter and cheese together until thoroughly mixed, add seasonings and then beat in flour. Roll into small walnut sized balls and place on parchment lined baking sheet. (Place the dough in the fridge for 30 minutes if it’s too difficult to roll)
Indent each cookie with the tip of your thumb.
Bake 10 minutes at 375 degrees. Immediately after removing from the oven, gently indent each cookie again to hold it’s shape. Using the flat end of a small lid works well, as the cookies are quite hot! Cool.
Just before serving, place a small dollop of Taste of the Okanagan Cranberry Jalapeno Jelly or Red Pepper Jelly in the indent.
These cookies also freeze well, but only fill them with the jelly just prior to serving as the jelly will discolor the cookie over time.
For a crispy variation, fold in 4 cups Rice Krispies after the butter, cheese and flour are mixed, press down on the rolled cookies with a flour-dusted fork prior to baking and serve them plain.
Makes 3 to 4 dozen, depending on the size.