Recipes from Susan Olenik's Kitchen
Appetizers for Valentine’s Day

Valentine’s Day Recipes

Parmesan Pecan Pepper Jelly Cookie
prep: 25 minutes, bake 14 minutes | 32 servings
*Try pairing this dish with our 2019 Piper Rose, Rosé of Pinot Noir

Ingredients:
2/3 cup butter, softened

1/2 cup finely shredded parmesean cheese, crumbled blue cheese, shredded sharp cheddar, or shredded gruyere

2 Tbsp. sugar

1/4 tsp. kosher salt

2 egg yolks

1/4 to 1/2 tsp. desired dried herb, crushed (optional)

1 1/4 cups all-purpose flour

2 egg whites, lightly beaten

1/2 to 1 cup coating (optional)

1/3 to 1/2 cup filling

topping (optional)

Directions:
Preheat the oven to 375 degrees. Line cookie sheets with parchment paper.

Beat butter in a large bowl with a mixer on medium high 30 seconds. Add cheese, sugar and salt. Beat until combined, scraping bowl occadionakky. Beat in egg yolks and choice of herb (if using) until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Roll dough into-1-inch balls. If using a coating, roll balls in egg whites, then coat in chosen ingredient. Place balls 1 inch apart on the prepared cookie sheets. Press thumb or the back of a measuring teaspoon into the center of each ball. Bake 14 to 16 minutes or until bottoms are light brown. If the cookie centers have puffed during baking, press again with the back of the spoon. Transfer cookies to a wire rack. Cool completely. Fill and, if desired, top with chosen ingredients just before serving.