Cathy's Savory Thumbprint Un-Cookies

The Un-Cookies

1/2 cup butter
2 cups shredded cheddar cheese
1 cup flour
1 cup finely chopped pecans
1 - 2 tsp. red chile powder
Pinch of salt

Cream together the butter and cheese, add the remaining ingredients and mix well.

Form the dough into a long roll about one and a half inches in diameter. Wrap in foil, chill well for several hours.

Cut dough into slices about 3/4 inches thick. Place on greased cookie sheet, dent each slice gently with your thumb.

Bake at 250 F. for one hour. Remove from cookie sheet. While still warm, fill the thumbprints with Cranberry Chutney (recipe below).

Cranberry Chutney

(This will make several jars, giving you lots left after you've made the first batch of un-cookies).

4 lbs. cranberries, chopped

Chopped together:

1/2 lb. raisins

1 clove garlic

1/2 cup onion

2/3 cup finely chopped fresh ginger

Pinch of cayenne, or to taste (optional)
2 tbl. each red chile powder and mustard seed

1 tbl. salt

1 pint apple cider vinegar

1 - 1/2 lbs. brown sugar

Put all ingredients together in a stainless steel (NOT aluminum) pan. Simmer for one hour or until quite thick and brownish in color, stirring occasionally. 

Fill clean, hot half-pint jars, leaving 1/2 inch head space. Process in hot water bath for 10 minutes. Let jars cool well before storing in a cool, dark place.

You can always spot the well-loved recipes!

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Notes from Clair Z.:

1. Here is a website with good information about processing in a hot water bath, especially if you don't have a water bath canner. See it here: http://www.growingagreenerworld.com/water-bath-basics-101/.

2. If you don't have a scale to weigh the brown sugar, here is a handy converter to help you get the right measurement: http://www.traditionaloven.com/culinary-arts/sugars/brown-sugar/convert-pound-lb-brown-sugar-to-us-measuring-cup.html.