Alpine Jam and Weissbier Cheese Cookies

Alpine Jam and Weissbier Cheese Cookies
~Adapted from a Castello Moments Recipe
Makes approximately 24 cookies


Ingredients:
1 cup all-purpose flour
1 cup shredded and refrigerated Weissbeir cheese
½ cup pecans, finely chopped
¼ cup butter, softened
Parchment paper
Blueberry or Apricot jams (found in the shop) but grape, raspberry, strawberry etc will all work


Preparation and cooking:
Hand mix together flour, butter and cheese in a clean, dry bowl to make a dough.


Add pecans and mix well.


Wrap dough in plastic wrap and chill for at least 2 hours.


Preheat oven to 400°.


Place dough on a well-floured surface, and roll to ⅛-inch thickness.


Cut into 48 rounds with a 2-inch round cutter.


Arrange half of rounds 2 inches apart on parchment paper-lined baking sheets.


Spoon ½ tsp of your preserves onto center of each round.


Top with remaining rounds, press the edges to seal.


Bake at 400° for 12 to 15 minutes or until golden brown.


Cool on baking sheet for 10 minutes before transferring to a wire racks.


Allow 30 minutes for cookies to cool completely.




Pair: A glass of cold milk, a cup of tea, a coffee, Late or other beverage of your choice!