This recipe comes from the same issue of Southern Living that the last one did. If you like cheese straws, then you'll probably like this variation using pimiento cheese instead of just plain cheddar.
Pimiento Cheese Cookies
Southern Living, February 2012, page 74 (recipe paraphrased)
1 cup all-purpose flour
1 cup refrigerated pimient cheese
1/2 cup pecans, finely chopped
1/4 cup butter, softened
parchment paper
4 tbsp strawberry preserves
Beat flour and pimiento cheese with a mixer at medium speed for 1 minute.
Add pecans and butter then beat until blended.
Wrap dough in plastic wrap and chill for 2 hours.
Place dough on a well-floured surface and roll to 1/8 inch thickness. Using a 2 inch biscuit cutter, cut out 48 rounds. Re-roll scraps and use dough until gone.
On a parchment-covered baking sheet, place half of the rounds about 2 inches apart. Top each with a dollop (about 1/2 tsp) of strawberry preserve and then top with a second round, pressing the edges to seal.
Bake at 400 degrees for 12-15 minutes or until golden brown.
Cool on baking sheet for 10 minutes before transferring to wire racks to cool completely (about 30 minutes).
NOTES from Southern Living
Makes: 2 dozen
Hands-on time: 30 minutes
Total time: 3 hours 35 minutes
We used Palmetto Cheese...a South Carolina favorite, in these treats.
NOTES from K2
I used pimiento cheese from Ballard's Farm, a North Carolina-ly available cheese.
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