Pimiento Thumbprint Shortbreads with Jam

Name: Pimiento Thumbprint Shortbreads with Jam
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: about 3-1/2 dozen
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

Total Time Prep: 15 min. Bake: 15 min./batch

Yield about 3-1/2 dozen

Contest Winner

Test Kitchen Approved

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

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.

Nutrition Facts

1 piece: 72 calories, 3g fat (1g saturated fat), 7mg cholesterol, 160mg sodium, 9g carbohydrate (2g sugars, 0 fiber), 2g protein.

Recipe Creator