MAIN ARTICLE:
Savory Jarlsberg Thumbprints With Fig-Pepper Jelly
1 cup butter, softened
2 large egg yolks
3 cups all-purpose flour
3 cups (12 ounces) shredded Jarlsberg cheese
1 cup grated fresh Parmesan cheese
1 1 /2 cups finely chopped, toasted pecans or unblanched almonds
3/4 cup finely chopped, stemmed figs
1/2 cup hot pepper jelly, red or green
Heat oven to 350° F.
Place butter in large bowl and beat with electric mixer on medium speed until creamy. Beat in egg yolks. Turn mixer to low speed and gradually beat in flour. Stir in cheeses and nuts.
Divide dough into 4 equal portions. Wrap 3 portions in plastic wrap and chill.
On work surface, form remaining portion of dough into 10 balls, 1 1/2 inches in diameter. Place 1 1/2 inches apart on ungreased baking sheet. With thumb, make 1/2-inch indention in center of each dough ball. Bake for 15 to 20 minutes, or until light golden brown. Remove cookies from oven and, if necessary, press back of teaspoon into cookies to re-form indentions. Remove cookies to wire rack to cool completely.
Repeat process with remaining portions of dough.
In small bowl, stir together figs and jelly, mixing well. Place about 1 teaspoon in each cookie. Yields 40 cookies.
