COCKTAIL CHEDDAR
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. Continue with step 2 . Just before serving, fill each with 1/2 tsp (2 mL) hot red-pepper jelly or jalapeno jelly. Makes 40.
LEMON-COCONUT
Add 1 tbsp (15 mL) finely grated lemon peel to flour mixture. Prepare dough. Pinch off about 1 tbsp (15 mL) dough and roll into a 1-in. (2.5-cm) ball. Roll in 1 cup (250 mL) toasted desiccated coconut in a small bowl. Place on baking sheet. Repeat. Continue with step 2. Before serving, fill each with 1/2 tsp (2 mL) store-bought lemon curd. Makes 35.
POPPY SEED
Prepare dough. Pinch off about 1 tbsp (15 mL) dough and roll into a 1-in. (2.5-cm) ball. Roll in 1/4 cup (50 mL) poppy seeds in a small bowl until lightly coated. Place on prepared sheet. Repeat. Continue with step 2. Just before serving, fill each with 1/2 tsp (2 mL) orange marmalade. Makes 35.
CHOCOLATE-PISTACHIO
Prepare dough. Pinch off about 1 tbsp (15 mL) dough and roll into a 1-in. (2.5-cm) ball. Roll in 1 cup (250 mL) finely chopped pistachios in a small bowl. Place on prepared sheet. Repeat. Continue with step 2. Before serving, melt 1/3 cup (75 mL) semi-sweet chocolate. Fill each with 1/2 tsp (2 mL) melted chocolate. Makes 35.
CARDAMOM MINIS
Add 1/2 tsp (2 mL) ground cardamom or 2 tsp (10 mL) curry powder to flour mixture. Prepare dough. Pinch off 1 heaping tsp (7 mL) dough and form into a 1/2-in. (1-cm) ball. Roll in 1 cup (250 mL) finely chopped skin-on almonds in a small bowl. Place on prepared sheet. Repeat. Continue with step 2, baking 10 to 15 min. Just before serving, fill each cookie with 1/4 tsp (1 mL) mango chutney. Makes 70.
JAM SLICES
Prepare dough and knead gently. Divide into 4 portions. Roll into 4 thin logs about 8 in. (20 cm) long. Refrigerate at least 15 min. Place cold logs on a large parchment-lined baking sheet, about 2 in. (5 cm) apart. Using the edge of a rubber spatula, make a thin groove down the centre of each log. Bake as in main recipe. Remove from oven and, slicing on the diagonal, cut crosswise into 1-in. (2.5-cm) pieces. Leave on sheet for 5 min. Then remove to a wire rack to cool completely. Before serving, fill each with 1/4 tsp (1 mL) jam. Makes 32.
