Pimento Cheese Cookies

Anyone else guilty of circling the food table at wedding showers?   pimento cheese cookies

*raises hand*

Why are finger foods so good? For as long as I can remember, the food served at wedding showers, baby showers, hell even Mary Kay parties (circa ’98) were little bites of pure bliss. They always felt guilt-free until you realized you just consumed 15 little weenies that had been cooking in grape jelly and bbq sauce for last 3 hours – albeit, everything felt guilt-free when you were 10.

pimento cheese cookies

All that to say, at a recent wedding shower I tasted a new-to-me nibble that was so delicious I immediately found the hostess to ask her for the recipe. Shout-out to Melissa (hostess with the literal mostess) because Anna’s fall shower was pure perfection and the menu was nothing but crowd-pleasers!

pimento cheese cookies

If you’re in need of a little appetizer inspo for Friendsgiving or just want to try something new for your next dinner party, these pimento cheese cookies* are the best combination of savory and sweet … and they pair perfectly with a glass of wine. Scroll down for the recipe! 

*Editor’s Note: I went a tad over board with the pepper jelly, which you will notice in the photos below. So I recommend sticking to the ½ teaspoon measurement – the jelly will melt and spread while baking. A little goes a long way here. 😉

pimento cheese cookies

pimento cheese cookies

pimento cheese cookies

pimento cheese cookies

Pimento Cheese Cookies
Yields 24
a southern staple in cookie form
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Prep Time
2 hr 15 min
Cook Time
15 min
Total Time
2 hr 30 min
Prep Time
2 hr 15 min
Cook Time
15 min
Total Time
2 hr 30 min
Ingredients
  1. 1 cup all-purpose flour
  2. 1 cup refrigerated pimento cheese
  3. ½ cup pecans, finely chopped
  4. ¼ cup butter, softened
  5. ⅛ tsp. cayenne pepper (optional)
  6. 4 Tbsp. red pepper jelly
Instructions
  1. Beat together flour and pimento cheese at medium speed with an electric mixer for 1 minute, until well combined.
  2. Add chopped pecans, cayenne pepper and softened butter; beat until blended. Wrap dough in plastic wrap and chill for2 hours.
  3. Preheat oven to 400°F.
  4. Place dough on a well-floured surface and roll to ⅛-inch thickness. Cut into rounds with a 2-inch round cutter.
  5. Reroll the scraps and repeat.
  6. Arrange half of the rounds 2 inches apart on a parchment paper-lined baking sheet.
  7. Spoon ½ teaspoon of pepper jelly onto center of each round and top with the remaining rounds. Press the edges to seal.
  8. Bake at 400° F for 12-15 minutes or until golden brown.
  9. Cool on baking sheets 10 minutes, then transfer to wire racks to let them cool completely (about 30 minutes).
Notes
  1. Dough will need to be chilled for at least 2 hours before baking.
Gin & Jewels http://www.ginandjewels.com/

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