PREHEAT oven to 325F (160C). Line a baking sheet with parchment. 4. Cut 250-g container MacLaren’s Imperial sharp cheddar cheese (sold in supermarkets) and 3/4 cup (175 mL) unsalted butter into large cubes. Whirl in a food processor until fairly smooth. Add 2 cups (500 mL) flour about 1 cup (250 mL) at a time and 1/2 tsp (2 mL) salt, pulsing after each, until mixture comes together. Scrape down the side occasionally. Pinch off about 1 tbsp (15 mL) dough and roll into a 1-in. (2.5-cm) ball. Then roll in 1 cup (250 mL) finely chopped pecans in a small bowl . Place on prepared sheet.
USING your finger, make a deep indent in centre of each ball. Bake in centre of preheated oven until lightly golden around the edges, 15 to 18 min. If indent puffs up during baking, as soon as you remove cookies from oven, gently press the back of a small spoon into indent. Leave on sheet for 5 min. Then remove cookies to a rack to cool completely. Repeat with remaining dough. Store in an airtight container in a cool place up to 1 week or freeze up to 1 month. Just before serving, fill each with about ½ tsp (2 mL) jam .