Ingredients
For the cookies:
¾ cup unsalted butter, at room temperature
¾ cup granulated sugar
1 egg
1/8 tsp. almond extract
1 cup shredded sharp cheddar cheese, plus more for sprinkling
1 cup all-purpose flour
1 cup cornmeal
½ tsp. salt
About ½ cup raw or decorating sugar
¾ cup granulated sugar
1 egg
1/8 tsp. almond extract
1 cup shredded sharp cheddar cheese, plus more for sprinkling
1 cup all-purpose flour
1 cup cornmeal
½ tsp. salt
About ½ cup raw or decorating sugar
For the filling
4 oz. cream cheese, at room temperature
6 tbsp. pepper jelly
¼ cup unsalted butter, softened
½ cup powdered sugar
¼ cup whipping cream
6 tbsp. pepper jelly
¼ cup unsalted butter, softened
½ cup powdered sugar
¼ cup whipping cream
Directions
For the cookies: In the bowl of a stand mixer, beat the butter and sugar on medium speed until fluffy. Add the egg and almond extract and beat until well combined. Fold in the shredded cheddar.
In a separate bowl, mix together the cornmeal,salt, and flour. With the mixer on low speed, gradually add the flour mixture to the butter mixture. Continue to beat on low until the flour is completely incorporated. Be careful not to overmix.
Divide the dough in three equal parts. Roll each part into a log about 1½ inches in diameter. Wrap each log in plastic wrap, and refrigerate at least one hour until firm.
Preheat the oven to 375°F. Working with one cookie dough log at a time, roll the log in the raw sugar so that it is well coated. Slice into even rounds about ¼ inch thick, and place them at least 1 inch apart on a cookie sheet lined with parchment paper or a silpat mat. Sprinkle with more of the cheddar cheese, and bake 7-10 minutes, until the edges are set and just begin to brown. Let the cookies cool on the pan 5 minutes before transferring them to a wire rack to cool completely.
For the filling: With electric beaters, beat the cream cheese, butter, and jelly at medium speed until smooth. Gradually add the powdered sugar. Add the cream and beat on medium until just combined. Increase speed to high and whip until thickened and smooth. Sandwich a thin layer of filling between two cooled cookies.
In a separate bowl, mix together the cornmeal,salt, and flour. With the mixer on low speed, gradually add the flour mixture to the butter mixture. Continue to beat on low until the flour is completely incorporated. Be careful not to overmix.
Divide the dough in three equal parts. Roll each part into a log about 1½ inches in diameter. Wrap each log in plastic wrap, and refrigerate at least one hour until firm.
Preheat the oven to 375°F. Working with one cookie dough log at a time, roll the log in the raw sugar so that it is well coated. Slice into even rounds about ¼ inch thick, and place them at least 1 inch apart on a cookie sheet lined with parchment paper or a silpat mat. Sprinkle with more of the cheddar cheese, and bake 7-10 minutes, until the edges are set and just begin to brown. Let the cookies cool on the pan 5 minutes before transferring them to a wire rack to cool completely.
For the filling: With electric beaters, beat the cream cheese, butter, and jelly at medium speed until smooth. Gradually add the powdered sugar. Add the cream and beat on medium until just combined. Increase speed to high and whip until thickened and smooth. Sandwich a thin layer of filling between two cooled cookies.
Recipe by Kim