Scroll to the bottom for more details!
1 cup softened butter
230 g. container of MacLaren’s Imperial Cheese, room temperature
¼ tsp. Worcestershire Sauce
Dash Cayenne pepper (if you like even more of a kick)
2 cups flour
Taste of the Okanagan’s Cranberry Jalapeno Jelly or Red Pepper Jelly. The Cranbery Jalapeno jelly has a little bit of heat, so if you prefer no heat at all, use the Red Pepper Jelly.
Cream butter and cheese together until thoroughly mixed, add seasonings and then beat in flour. I would highly recommend putting the dough in the fridge for 30 minutes to let it firm up before rolling them out. Otherwise the cookies may spread out too much and lose their shape while they bake.
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 them 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.
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 before serving as the jelly will discolour 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 before baking and serve them plain.
Makes 3 to 4 dozen, depending on the size.