13 CHRISTMAS COOKBOOK
Thyme & Pecan
Pimiento Cheese Ball
MAKES 8 SERVINGSButtery pecans add the perfect crunch
to counter the creamy center of this
decadent cheese ball.1 (8-ounce) package cream
cheese, softened
1 (8-ounce) package finely
shredded white Cheddar
cheese
1 (4-ounce) jar diced pimientos
1 cup roughly chopped toasted
pecans2½ teaspoons chopped
fresh thyme
Crackers, to serve- In a large bowl, beat cream
cheese and Cheddar with a mixer
at medium speed until smooth,
stopping to scrape sides of bowl.
Beat in pimientos. Shape mixture
into a ball, and wrap in plastic
wrap. Refrigerate for at least
2½ hours. - In a large bowl, stir together
pecans and thyme. Roll cheese
ball in pecan mixture. Serve with
crackers.
Roasted Garlic and
Rosemary Palmiers
MAKES ABOUT 36Thanks to frozen puff pastry, these
savory little cookies bake to an
irresistibly fl aky crispness.1 large head garlic (about
10 cloves), cloves peeled
¼ cup olive oil, divided
½ teaspoon kosher salt
¼ teaspoon ground black
pepper
2 tablespoons minced fresh
rosemary
1 (17.3-ounce) package frozen
puff pastry, thawed- In the work bowl of a food
processor, place garlic, oil, salt,
and pepper; process until smooth.
Stir in rosemary. - On a lightly floured surface,
unroll each sheet of puff pastry
dough. Spread ¼ cup filling over
each dough sheet in an even layer.
Starting with each long side, roll
up both sides of dough, jelly roll
style, meeting in the center. Freeze
until firm, 10 to 15 minutes. - Line 2 rimmed baking sheets
with parchment paper. - Cut dough logs into 1⁄8-inch-thick
slices, and place about 2 inches
apart on prepared pans. Freeze
for 1 hour. - Preheat oven to 425°.
- Bake until golden brown, 8 to
10 minutes, flipping with a spatula
halfway through baking. Let cool
completely on a wire rack.
KITCHEN TIP
To prep ahead, proceed as
directed through step 4.
Transfer to a freezer-safe
container, and keep frozen
for up to 2 weeks. Continue
as directed in step 5, baking
straight from the freezer.