Ingredients
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1-½ cups white cheddar cheese, shredded
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½ cup Parmesan cheese, grated
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½ cup butter, room temperature
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1 large egg yolk
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½ tsp. Aleppo Pepper
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1 - ¼ cups all-purpose flour
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1 cup toasted pecans, finely chopped
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1 cup of either McEvoy Ranch Spicy Sweet Pepper Jam or Savory Fig Jam
Instructions
In a food processor, pulse together Cheddar and Parmesan cheeses and butter until smooth.
Add egg yolk and pepper and pulse until blended.
Add flour and pulse until the dough comes together.
Place 1 cup of water in a bowl.
Using a cookie scoop or spoon, scoop tablespoon-size balls of dough and roll with your hands into 1 inch balls.
Drop balls into the water, remove quickly, drain excess water and roll in pecans to coat.
Place on a parchment-lined baking sheet.
Make an indentation in the center of each ball with your thumb or the handle of a wooden spoon.
Refrigerate for 15 minutes.
Preheat oven to 350 F.
Bake for 10 minutes.
Remove from the oven and fill the indentations with jam
Return to oven and bake another 5 to 7 minutes.
