INGREDIANTS
I Lbs. butter, softened
1 Lbs. cheddar, shredded 1 cup Pecan pieces, toasted
I teaspoon Cayenne pepper
I tsp. salt-
41/2 cups flour
110- to 11- oz. jar of red Jalapeno Jelly
1 cup chopped sweetened dried cranberries (Crasins)
DIRECTIONS
In a large bowl, mix butter, cheese, pecans, cayenne and salt. Gradually mix in flour. The result will be a stiff dough, much like shortbread. Divide the dough into six equal portions. Form the dough into six logs, each 1 inch thick and up to 10 inches long. Wrap each log in wax paper and refrigerate until firm, at least 3 hours. (Dough can be refrigerated for up to 5 days, or frozen up to 6 months.
Preheat oven to 350 degrees. Remove dough from wax paper and slice into I inch thick pieces ( I made mine more like 3/4 inch so they weren’t quite so “cookie-like”). Lightly press each piece of dough in the palm of your hand and using your thumb make an indentation in the center of each.
Place on a nonstick cookie sheet an inch apart. Bake for 20 to 25 minutes or until firm and slightly browned at the edges. May be served warm or at room temperature. After removing from oven, Fill the depression with 1 teaspoon of Jalapeno Jelly and sprinkle chopped Cranberries on top. Enjoy!!
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