SHARP CHEDDAR–WALNUT THUMBPRINT COOKIES

At any Southern party, there are two appetizers you are sure to see: buttery cheese straws and hot pepper jelly poured over cream cheese served with crackers. For an outdoor gathering I like to combine the two traditional dishes, which results in these addictive, savory thumbprint cookies.

1 cup all-purpose flour

¼ teaspoon salt

½ cup (1 stick) butter, softened

1 large egg yolk

½ cup chopped walnuts

¾ cup freshly shredded sharp white Cheddar cheese

½ cup jalapeño pepper jelly (or red pepper jelly)

Preheat the oven to 350 degrees. Combine the flour, salt, and butter in a large bowl. Using an electric mixer, beat on medium speed until well combined. Mix in the egg yolk. Add the walnuts and cheese until they are well blended. (Or place flour, salt, and butter in the bowl of a food processor. Pulse to blend. Add the egg yolk and pulse. Add the walnuts and cheese, and pulse until well blended.) Form the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes.

Roll the chilled dough into 1-inch balls, and place them on a greased baking sheet. Press your thumb gently in the center to make a well in each cookie, and fill the well with ½ teaspoon of the jelly. Bake the cookies for 20 to 22 minutes, until they are golden brown. Let cool for 10 minutes on the baking sheet, and then transfer them to a wire rack to cool completely.

MAKES 18 TO 20 SERVINGS.

TIP: These can be made a day or two before your event and stored in an airtight container, layered with parchment or waxed paper.