Savory Cheddar Cheese Thumbprint Cookies with Hot Pepper Jelly

1 1/2  cups (6 oz) shredded white cheddar cheese
1/2  cup parmesan cheese
1/2  cup butter, room temperature
1 egg yolk
1/4  tsp pepper
1 cup flour
1 cup finely chopped pecan or almonds
1 cup hot pepper jelly


Preheat oven to 350°.
Process together the cheddar, parmesan and butter until smooth. Add egg
yolk and pepper. Pulse till blended. Add flour and pulse just until a soft
dough forms.

Place the nuts on a plate. Spoon up about a tablespoon of dough, and roll
into a 1" ball. Roll into the finely chopped nuts and place on an ungreased
cookie sheet. Make an indention in the center of each ball. Chill for 15
minutes, and then bake for 15 to17  minutes. Remove to a wire cooling rack
and re-dent the centers with your thumb. Allow to cool and then fill the
centers with pepper jelly.