Name: Pimento Cheese Thumbprint Crackers
Prep time: 15 min
Total time: 1 h 10 min
Yield: 3 dz.
Ingredients: 1 1/2 c. all-purpose flour; 1/2 tsp. baking powder; 1/2 tsp. chipotle chile powder; 1/2 tsp. garlic powder; 1/2 tsp. mustard powder; 1/2 tsp. kosher salt; 1/4 tsp. black pepper; 1/2 c. (1 stick) cold salted butter, cubed; 8 oz. sharp cheddar cheese, shredded (about 2 c.); 2 tbsp. drained diced pimentos; 2 tbsp. water; 1/3 c. pepper jelly

Step 1Position racks in the upper and lower thirds of the oven and preheat to 350˚F. Line 2 baking sheets with parchment paper.

Step 2Pulse the flour, baking powder, chile powder, garlic powder, mustard powder, salt, and pepper in a food processor until combined. Pulse in the butter until coarse crumbs form. Add the cheese and pimentos and process until well distributed, about 10 seconds. Scrape down the bottom and sides of the bowl with a rubber spatula. Pulse in the water until a dough forms.

Step 3Using a tablespoon-size measuring spoon, scoop the dough into balls and place on the prepared baking sheets, about 2 inches apart.

Step 4Bake until almost set and puffed, about 15 minutes. Remove the baking sheets from the oven and press the back of a teaspoon-size measuring spoon into each cracker to form a thumbprint-size indent. Return to the oven and continue baking until golden brown and set, 8 to 10 more minutes. Transfer the crackers to a rack and let cool completely, about 15 minutes.

Step 5Just before serving, spoon or pipe about ½ teaspoon jelly into the indent of each cracker.

Pimento Cheese Thumbprint Crackers

Ingredients

Directions

Appetizers