CHEESE SPREAD RECIPES
My cousin, Abbey Rose Bowen, told me about this recipe. It showed up on the Southern Living post "14 Ways with Pimiento Cheese" and Abbey said, "Why can't you do this with Grandma's recipe?" I said we can and the best part is that we don't have to add any extra seasoning...the cheese spread is packed full of flavor that comes straight out the jar!
Abbey's boyfriend, Eric Wisham of Wishams Jellies, has the best jalapeno jellies around...this is how we spice up our cheese spread cookies!
1 cup Valine's Famous Cheese Spread
1 cup all-purpose flour (sifted)
1 cup chopped pecans
1/4 cup butter, softened
6 tablespoons Wisham Jellies Blazing Blueberry (I prefer)
Combine all ingredients in a bowl and mix dough with a hand held electric mixer for about 2 minutes. If you don't have a hand held mixer, just use a wooden spatula to combine items. Wrap dough in plastic wrap and chill for up to 2 hours.
Preheat oven to 400 degrees. Line your baking sheet with parchment paper to place the cookie rounds on after forming. Cut off small pieces of the dough and form into a ball using your hands, then press down to make a round cookie. I used to roll out the dough and cut, but forming with your hands are so much easier and it warms up the dough.
Once you have all your cookie pieces formed, place a teaspoon of the jelly in half of the cookies rounds. The remaining cookie rounds will be placed on top, pressing edges to seal. If some of the jelly comes out while cooking, don't worry...they will still taste divine! No cookie is meant to be perfect!
Bake at 400 degrees for about 10 to 15 minutes or until golden brown. Each oven cooks differently, so I tell people to check at the 10 minute mark. The cookies will also cook for a bit once removed from the oven.
Now they should be close to getting done! Remove from the oven and allow to cool for about 20 minutes...the jelly can be very hot inside. I prefer to keep my cheese spread cookies in the refrigerator. They are the perfect compliment to wine and a nice treat after a long day. Your guest will love them and love you for making them!
Makes 12 servings