Pimiento Cheese Thumbprints
- 30m Prep Time
- 20m Cook Time
- 1h 20mReady In
Savory-sweet thumbprint biscuits made with sharp Cheddar, pimientos, and Tabasco, filled with red currant jelly.
Ingredients
- 227 g sharp orange Cheddar coarsely grated
- 355 ml all-purpose flour
- 2.46 ml mustard powder
- 2.46 ml kosher salt
- 29.6 ml pimientos or roasted red peppers chopped
- 2.46 ml Tabasco
- 118 ml unsalted butter cold and cut into cubes
- 59.1 ml red currant jelly
Nutrition (per serving, estimated)
Estimated based off 5 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 62.8 mg
- Iron: 9.01 mg
- Magnesium: 54 mg
- Phosphorus: 253 mg
- Potassium: 267 mg
- Zinc: 1.59 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 355 ml all-purpose flour
- 2.46 ml mustard powder
- 2.46 ml kosher salt
- 2.46 ml Tabasco
- 59.1 ml red currant jelly
Prepare
- 227 g sharp orange Cheddar, coarsely grated
- Chop 29.6 ml pimientos or roasted red peppers
- 118 ml unsalted butter, cold and cut into cubes
Let's Cook
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Step 1.
Line 2 baking sheets with parchment paper.
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Step 2.
In a food processor, pulse together coarsely grated Cheddar, all-purpose flour, mustard powder, and kosher salt until combined. Add chopped pimientos or roasted red peppers and Tabasco, and pulse to incorporate. Add cold cubed unsalted butter and pulse until the mixture resembles coarse crumbs.
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Step 3.
Transfer the dough to a bowl. If the dough seems dry, add water 1 teaspoon at a time, squeezing with your hands until the dough holds together. Roll the dough into 1-inch balls, press your thumb into the center of each to create a deep indentation, and place them on the prepared baking sheets. Refrigerate until very firm, at least 30 minutes or up to 3 days.
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Step 4.
While the dough chills, preheat the oven to 375°F. Bake the chilled cookies, rotating the baking sheets halfway through, until the edges are light golden brown, 18 to 22 minutes.
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Step 5.
Transfer the baked cookies to cooling racks and let cool completely. Once cool, spoon red currant jelly into the center indentation of each cookie just before serving.