Filled with tangy strawberry jam, these pimiento cheese pockets are crisp and delicious snacks for any occasion.
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
- 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.
- 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.
- 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.
- 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.
- 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.
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