Cheesy Pepper Jelly Wafers

Georgia Grown


  • 1 pound sharp cheddar, grated
  • 4 ounces butter, softened
  • ¼ teaspoon salt
  • 2 cups all purpose flour
  • ½ cup pepper jelly (or jellies) of your choice

For rosemary-cracked black pepper

  • 1 tablespoon fresh chopped rosemary
  • 1 teaspoon fresh cracked black pepper

For cayenne-paprika

  • 1/8 teaspoon cayenne pepper (or more if desired)
  • ¼ teaspoon smoked paprika


  1. Cream butter and cheese until smooth. Add remaining ingredients and desired flavorings and mix until combined.
  2. Form into 2 logs about 2 inches in diameter. Chill or freeze until firm.
  3. Slice into ¼ inch slices and create a defined thumbprint in the center of each.
  4. Bake on parchment-lined baking sheets at 350 degrees for 8 minutes.
  5. Redefine the thumbprints in the middle of each cookie (some may have puffed during baking), then bake for another 3-5 minutes. Let cool completely.
  6. Fill each thumbprint wafer with ½ teaspoon of pepper jelly, and serve.
  • Makes about 4 dozen savory cookies