Recipe: Savory Appetizer Cookies

Here's how I fake myself out when I want something sweet but I'm trying to stay away from sugar (which I'm addicted to): I make savory appetizer cookies. These are Cheddar Thumbprint cookies with Pepper Jelly. They're not exactly like eating an Oatmeal Chocolate Chunk Cookie (that's a sinful recipe for another time) but for some reason I look at these little beauties and my brain says, "Yay! A cookie!" so I'm satisfied, and I won't eat an entire tray of them, as I might if they were laden with gooey chocolate and filled with sugar.

Did I mention I'm addicted to sugar?

There's no sugar in the dough, but lots of butter and cheese (I never said they were good for you) so they're like shortbread, and they're delicious. And that little spicy bit of pepper jelly is just the right contrast.

Great to accompany a bowl of chili, or ham and bean soup, or just for a snack with an ice-cold beer.

Cheddar Thumbprints with Pepper Jelly

Makes 24 cookies

2 cups grated sharp cheddar cheese
6 tbs butter, softened
1 cup flour
¾ tsp house spice (salt, pepper, garlic powder)
Pinch of cayenne
1/3 cup pepper jelly

Preheat oven to 400 degrees. Prepare baking sheet with parchment paper.

In a stand mixer, mix cheese, butter, flour, and spices until it looks like peas. Pinch together enough dough to form into one inch balls and place on a prepared pan, 1” apart. 
Bake 5 minutes. Remove from the oven and press an indentation into the dough, using the end of a wooden spoon. Fill with ¼ teaspoon jelly and return to oven; bake additional 10 minutes, or until tops are lightly browned. 
Remove to wire rack and cool completely.