A twist on the classic jam-filled shortbreads, these savory and sweet treats are packed with flavor. Try mixing things up by using tomato bacon jam or raspberry jam instead of hot pepper jelly. —Courtnee Williams, Luray, Tennessee
Pimiento Thumbprint Shortbreads with Jam
Ingredients
- 2 containers (8 ounces each) refrigerated pimiento cheese
- 2 tablespoons butter, melted
- 2-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup hot pepper jelly
Directions
- Preheat oven to 350°. Combine pimiento cheese and butter in a large bowl. Beat in flour and salt until combined.
- Roll dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb. Fill each indentation with 1/2 teaspoon jam.
- Bake until bottoms are brown, 15-17 minutes. Remove from pans to wire racks to cool.
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