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.
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!
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. 😉
- 1 cup all-purpose flour
- 1 cup refrigerated pimento cheese
- ½ cup pecans, finely chopped
- ¼ cup butter, softened
- ⅛ tsp. cayenne pepper (optional)
- 4 Tbsp. red pepper jelly
- Beat together flour and pimento cheese at medium speed with an electric mixer for 1 minute, until well combined.
- Add chopped pecans, cayenne pepper and softened butter; beat until blended. Wrap dough in plastic wrap and chill for2 hours.
- Preheat oven to 400°F.
- Place dough on a well-floured surface and roll to ⅛-inch thickness. Cut into rounds with a 2-inch round cutter.
- Reroll the scraps and repeat.
- Arrange half of the rounds 2 inches apart on a parchment paper-lined baking sheet.
- Spoon ½ teaspoon of pepper jelly onto center of each round and top with the remaining rounds. Press the edges to seal.
- Bake at 400° F for 12-15 minutes or until golden brown.
- Cool on baking sheets 10 minutes, then transfer to wire racks to let them cool completely (about 30 minutes).
- Dough will need to be chilled for at least 2 hours before baking.