1-1/2 Cups shredded White Cheddar Cheese
½ Cup freshly grated Parmesan Cheese
½ Cup Butter (softened & yes, REAL)
1 Egg Yolk 1 Cup All Pourpose Flour
1/4 Teaspoon Pepper
1 Cup finely chopped NAVIDAD FARMS PECAN PIECES
1 Cup NAVIDAD FARMS WILD WEST JALAPENO JELLY
In food processor, pulse together cheddar, parmesan & butter until smooth. Add egg yok & pepper & pulse until blended. Add flour & pulse just until soft dough forms. Place pecans on plate. Place 1 cup of water into a bowl. With hands, roll tablespoons of dough into 1 inch balls. Dip in water & roll in pecans to coat. Place on ungreased baking sheet. With thumb, make indentation in center of each. Refrigerate for 15 minutes. Bake 15 minutes (at 350) until firm outside & lightly golden. Place baking sheet on cooling rack allowing cookies to cool directly on baking sheet. At this point cookies can be stored in airtight containers at room temp or frozen. Before serving, fill indentions with the Jalapeno Jelly. If you have stored the cookies before serving them, you can re-crisp them by baking @ 350 F for 3 minutes…but allow them to cool fully before adding the jelly. ENJOY!!