My guild sister, Joan, brought these to our meeting. Delicious!
3 tablespoons butter, softened
2 cups pimiento cheese
2 ½ cups flour (or more depending on looseness of pimiento cheese)
½ teaspoon salt
¼ teaspoon garlic powder
Jam or jelly of choice, I used strawberry preserves
Toasted pecan halves (optional)
Preheat oven to 350
Combine butter and pimiento cheese. Mix together until well blended.
Add flour, salt and garlic to mixture and mix until blended.
Form dough into 1” balls and place on ungreased cookie sheets. Make a thumbprint
indention in top of each ball.
Bake for 12-15 minutes until very lightly browned around the edges. Remove to a
wire rack to cool completely.
Once cooled, fill indentations with a dollop of jam or jelly. Place a toasted pecan half
on top if desired.
Makes approximately 3 dozen. She used raspberry jalapeño jam.
