Strawberry Jam–Pimiento Cheese Pockets
 
Makes about 12
Ingredients
  • 1½ cups self-rising flour
  • 1 cup spicy pimiento cheese*
  • ½ cup finely chopped pecans
  • ¼ cup unsalted butter, softened
  • ½ cup strawberry jam or preserves
  • ½ teaspoon lemon zest
Instructions
  1. In the work bowl of a stand mixer fitted with the paddle attachment, beat flour and pimiento cheese at medium speed until well combined. Add pecans and butter; beat until just combined. Form dough into a disk and wrap in plastic wrap. Refrigerate for at least 2 hours.
  2. Preheat oven to 400°. Line a large rimmed baking sheet with parchment paper. Remove dough from refrigerator and let stand at room temperature for 5 minutes.
  3. Turn out dough onto a floured surface; roll dough to ⅛-inch thickness, turning dough of en to prevent sticking. Using a 2-inch square cutter dipped in flour, cut 24 squares from dough, rerolling scraps as necessary.
  4. In a small bowl, combine strawberry jam and lemon zest. Place 1 teaspoon jam mixture into center of 12 dough squares. Top with remaining unfilled dough squares. Using the prongs of a fork, press edges of dough together to seal. Carefully place cookies on prepared pan.
  5. Bake until golden brown, about 10 minutes. Let cool on pan 5 minutes. Transfer cookies to a wire rack and let cool completely. Store in an airtight container.
Notes
*We used Pawleys Island Homestyle Palmetto Cheese with Jalapeños.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/strawberry-jam-pimiento-cheese-pockets/