Pimiento Cheese Cookies

Posted on 11/19/2012 by layers_of_eli
We've been through a lot of weirdo recipes together, but you trust me, right?

These cookies are delicious, I promise. They combine the salty, savory pimiento cheese with bright, fresh strawberry jam. I know it sounds like a weird combination, but just imagine the tart jam on, say, a cheese straw, and you’ll have a good idea of the awesome flavor of these babies. They’re easy to whip up and so unique — perfect for a holiday cookie swap or cocktail party (do people actually throw cocktail parties? And a better question: why are they not inviting me? Oh, right, because I don’t have time -- see my blog post for more on that.)

Pimiento Cheese Cookies

Recipe by: slightly adapted from Southern Living, originally from Pawley's Island Specialty Foods
Yield: 2 dozen cookies

These cookies are so easy, creative, and delicious! They taste like a spicy, nutty cheese straw with tart, sweet jam slathered on top. They're addictive and perfect for Christmas cookie swaps.

1 cup all-purpose flour
1 cup Southern pimiento cheese, processed fine (don't skimp on the hot peppers)
1/2 cup pecans, finely chopped
1/4 cup butter, softened
2 tablespoons strawberry jam
2 tablespoons apple jelly

In a large bowl, mix together the flour and pimiento cheese to form a paste. Beat in the finely chopped pecans and butter. Wrap the resulting dough in plastic wrap, forming it into a disc, and chill it in the refrigerator for 2 hours.

Preheat oven to 400 degrees F and prepare two baking sheets with parchment paper. On a lightly floured surface, roll out the dough to about 1/8-inch thickness, checking often to be sure it's not sticking. Use a 2-inch circle cookie cutter, cut out cookies and place them on the prepared baking sheet about 2 inches apart. Place 1 teaspoon full of jam (apple or strawberry) in the center of each cookie before placing another cookie cutout on top and pressing the edges to seal them. You can reroll the scraps once to get more cookie rounds.

Bake for 12 to 15 minutes or until golden brown and crisp. Let them cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely. No, really, let them cool, or you will burn your mouth off on flaming jelly. Do not ask how I know this.

To read about a day in the life of a language arts teacher, share a day in YOUR life, and see more of these weirdo pimiento cheese cookies, please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, bakebakebake, cooking
mollyse 20th-Nov-2012 12:54 am (UTC)
This is an interesting combination, gonna try this.
layers_of_eli 20th-Nov-2012 12:55 am (UTC)
Hope you enjoy!! If you like your apple pie with a slice of sharp cheddar, this'll be right up your alley!
ladycelia 20th-Nov-2012 12:21 pm (UTC)
What changes did you make from the original recipe? A woman I work with made these when the magazine was published and I liked them, but most everyone else hated them.
layers_of_eli 20th-Nov-2012 01:00 pm (UTC)
Surprising. I wonder if it was the pimiento cheese she chose? I made my own pimiento cheese from a recipe I knew I loved.
prizewheel Pimiento Cheese Cookies20th-Nov-2012 09:44 pm (UTC)
I am a great lover of cheese and I know that I will love these. I am going to make them over the holidays. Thank you so much for the recipe.
layers_of_eli Re: Pimiento Cheese Cookies21st-Nov-2012 05:48 am (UTC)
You're so welcome! Hope you enjoy them!!
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