Sugar Free Cocktail Cheddar thumbprint cookie

I- Ingredients for 40 Thumbprint Cookies:

  • 3/4 cup unsalted butter, cut into large cubes;
  • 8oz container sharp cheddar, cut into bite sized strips;
  • 2 cups all-purpose flour;
  • 1/2 tsp salt;
  • 1 cup finely chopped pecans.

II- Directions:

  1. PREHEAT oven to 325F (160C).
  2. Line a baking sheet with parchment.
  3. Cut 8oz container sharp cheddar into bite sized strips.
  4. add 3/4 cup unsalted butter into large cubes.
  5. Whirl in a food processor until fairly smooth.
  6. Add 2 cups flour about 1 cup at a time and 1/2 tsp salt, pulsing after each, until mixture comes together.
  7. Scrape down the side occasionally. Pinch off about 1 Tbsp dough and roll into a 1-in ball.
  8. Then roll in 1 cup finely chopped pecans in a small bowl .
  9. Place on prepared sheet.
  10. Using your finger, make a deep indent in centre of each ball.
  11. Bake in centre of preheated oven until lightly golden around the edges, 15 to 18 min.
  12. If indent puffs up during baking, as soon as you remove cookies from oven, gently press the back of a small spoon into indent.
  13. Leave on sheet for 5 min. Then remove cookies to a rack to cool completely.
  14. Repeat with remaining dough.
  15. Store in an airtight container in a cool place up to 1 week or freeze up to 1 month.
  16. Just before serving, fill each with about 1/2 tsp jam .
  • 100 Calories;
  • Fat: 8g;
  • Saturated fat: 3.5g;
  • Cholesterol: 15mg;
  • Carbs: 5g;
  • Fiber: 0g;
  • Sugar: 0g;
  • Protein: 2g.